Congri de lentejas beluga con carne de desayuno

¡¡¡Hola amiga,amigo y amigue de COCINA DE TODO!!

Hoy te traigo este almuerzo rápido de congrí de lentejas beluga con carne de desayuno «Tulip» en salsa de tomate.

Antes te recuerdo que al final del post encontrarás  consejos culinarios de gran utilidad para ti.

En realidad el término congrí significa arroz con frijoles y proviene de Haití, donde al arroz se le llama «ri» y a los frijoles colorados «congos» de ahí la palabra «congrí» en el idioma creole haitiano,  que al parecer llegó a Cuba con las  migraciones de haitianos en la etapa colonial y republicana al oriente cubano.

Aunque debo decir que en Cuba se le llama también congrí al arroz con frijoles negros, conocido además como «moros y cristianos».

La variante que te traigo hoy es un congrí de lentejas beluga que no tiene nada que envidiar  a los congrises antes mencionados y mucho más rápido de hacer.

La lenteja beluga es la variedad de lentejas mas rica en proteínas, proviene de Asia y actualmente se cultiva en varios países del Mediterraneo.

También es conocida con el nombre de lenteja caviar por su pequeño tamaño y su color negro intenso.

Lenteja beluba para hacer congri.

«CONGRÍ DE LETEJAS BELUGA CON CARNE DE DESAYUNO «TULIP» EN SALSA DE TOMATE».

Congri de lentejas beluga con carne de desayuno «Tulip» en salsa de tomate.

INGREDIENTES

  • 1 vaso de lentejas beluga.
  • 2 vasos de arroz.
  • 3 vasos de agua.
  •  1 diente de ajo.
  • 1 pimiento verde.
  • 1 pimiento rojo.
  • 1/2 cucharadita de comino en grano.
  • 1 cucharadita de pimientón.
  • 2 cucharadas de caldo de res en polvo. 2 tazas de salsa de tomate ya comprada con especias.
  • 2 cucharadas de vinagre.

PREPARACIóN

  • 1- Pon sobre la hornilla una olla pequeña, agrega dos vasos de agua, agrega las lentejas, las dos cucharadas de caldo de res en polvo y deja que hierva durante cinco minutos.
  • 2- Pon una sartén pequeña sobre la hornilla, agrega las cuatro cucharadas de aceite vegetal, la cebolla picada, los pimientos picados, media taza de salsa de tomate, el diente de ajo rallado, la media cucharada de comino en grano, la cucharadita de pimientón (dulce o picante o ambos según tu gusto), sofríe todo ligeramente .
  • 3- Lava en la vasija de la olla arrocera los dos vasos de arroz, escurre el agua del lavado del arroz y agrega el contenido de la olla pequeña (paso 1) mas el contenido de la sartén (paso 2) al arroz en la olla, agrega un vaso mas de agua, remueve todo ligeramente con una cuchara y prende la olla arrocera. prueba la sal y en caso de que necesite mas sal, agrega un poquito mas de caldo de res en polvo. Añade las dos cucharadas de vinagre. Tapa la olla y espera a los 15 minutos cuando la olla apaga automaticamente, el congrí está listo.
  • 4- Abre la lata de carne de desayuno «Tulip»; pícalo en trozos sobre un platillo según la foto. Calienta la salsa de tomate comprada con especias, agregale la cucharadita de salsa de chile, remuévela y viértela sobre los trozos de carne de desayuno «Tulip».
  • 5- Sirve las dos bolas de congrí en el plato según la foto y entre ambas bolas sirve el la carne de desayuno «Tulip»con la salsa de tomate y ya está todo listo para comer.
Congri de lentejas beluga con carne de desayuno «Tulip» en salsa de tomate.

COSEJO CULNARIO

  • 1- El igrediente decisivo para cualquier congrí es el ajo. pero no se debe abusar de él. lo recomendable es un solo diente de ajo grande para esta receta o dos pequeñós, no mas. Pues esa cantidad es la que le da el toque májico a su sabor.
  • 2- No es recomendable calentar la carne de desayuno «Tulip» para que no pierda si sabor y su textura originales. por eso te recomiendo que calientes la salsa de tomate y la viertas sobre la carne o sumerjas la carne en la salsa de tomate caliente.

Recuerda que tus experiencias culinarias son resaltadas en esta pagina. envia tus comentarios y sugerencias para seguir preparando pata ti estos platos de «Paraiso divino en la Tierra».

Un fuerte abrazo de COCINA DE TO2

Acepto con gusto una invitación a una taza de café el mi cuenta [wepedon id=3846] baire187@yahoo.es para continuar desarrollando esta página.

Gracias

Jorge Luis.

Mientras cocino me gusta tomar una taza de café o una cerveza.

Mi Email: baire1897@yahoo.es

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