Kernza® a la Mexicana

Alex Aruj adapted a traditional Mexican rice (Arroz a la mexicana) recipe using whole Kernza grain in place of rice. The result is a savory, satisfying dish that cooks beautifully in a pressure cooker.

Kernza® a la Mexicana

Alex Aruj

Servings

Serves 4 people

Cook Time

40 minutes

Whole Kernza grain cooked with blended tomatoes, garlic, onion, and carrots — a hearty, savory take on arroz a la mexicana.

Ingredients

• 2 cups (16 fl. oz.) veg broth
• Quarter of a small-medium onion rough chopped
• 1 clove garlic rough chopped
• 3 small tomatoes rough chopped
• 2 small carrots peeled and diced
• 1.5 cups (300 g) kernza grain
• 2 tbsp oil (coconut or olive according to your preference)

Directions

1. Blend the chopped garlic and onion with the vegetable broth. Blend until uniform.
2. Add 2-3 tablespoons of oil in your pot over low-medium heat.
3. Toast and stir 1.5 cups kernza in the oil for 3-5 minutes on a low-medium heat setting.
4. Add the chopped carrot and cook for 1-2 minutes.
5. Add the blended liquid mixture to the pot and secure the lid on your pot or pressure cooker.
6. Pressure cook for 20 min. on default setting.
7. Release pressure for 5 min (quick release valve).
8. Stir and taste a few grains to ensure it is done to your liking. It will have some 'bite' to it, but should be done. Remove lid and serve.