RICE

Rice. Sassy, loose, creamy! Rice is one of the food basis and also one of the major energy sources of more than half the world’s population. Its nutrients make it a food suitable for nourishing even the most debilitated persons and is recommended for a wide range of purposes, such as detoxification, diets, gastrointestinal diseases, sedentary lifestyle or even depressive states. It is usually consumed after its whitening, process that consists in extracting by mechanical means, the grain and the film, losing much of its nutritive value, minerals and vitamins.

It is predicted that about 30,000 hectares of rice are cultivated in Portugal, distributed mainly by the Mondego, Tejo and Sorraia, Sado valleys and also by private irrigation systems in the south of the country. It is classified commercially among three different types: short or round grain, medium grain and long grain where the Agulha and Carolino are inserted. The first grain is rich in starch and tends to stick during cooking, making it creamy, indispensable for risottos and desserts. The long grain is poorer in starch and ideal for loose rice.

By the way, do you know we have the highest consumption, per capita, of rice? About 17 kg / year. Although this figure is one tenth of the Asian average, it far exceeds consumption in other European countries. Until recently we were practically reduced to the varieties like carolino and agulha, but luckily it is already possible to have access to many more types of rice, such as basmati, thai, glutinous (for sushi) and the 3 special varieties For risotto.

Now that you know something else about this cereal, how about some sweet rice pudding?

MUSHROOMS

Mushrooms are as mysterious as they are delicious. Although confused and prepared as vegetables, these are actually fungi, a type of living organism that has no roots, leaves, flowers or seeds. Despite they can be grown, mushrooms grow wild in many regions of the world.
There are quite a few varieties of mushrooms such as paris mushrooms, crimini, portobello or pleurotos. The mushroom crimini looks like a button and acquires a coffee tone and has a more distinct flavor. The portobelo mushroom, large in size and flavorful as meat, can be a singular vegetarian entry and is actually a crimini mushroom on steroids.
Many of the mushrooms grow to light, following the sun just like plant. I follow them, in their various shapes and forms, stuffed or in a wonderful risotto!

OCTOPUS

The common octopus lives between 12 to 18 months. Its nutritional value is high and is due to several factors such as the energy value, the amino acids, the low fat content and the Vitamin A.
Presently, the octopus has reached a level of international interest due to its use in peoples diet which gradually increased its economic reputation.
Despite being the 4th most captured specie in Portugal, octopus is the one with the highest economic value. The experts say that the Algarve specie is the most exceptional one because it feeds on shellfish and small fish, which gives it unique characteristics. They inhabit in a clean, food-rich sea, getting the food that they need and it results in a heavy, tasty, fat tentacle animal, great for our Octopus Salad!

EGGS

Nature designed eggs as the food source for developing chicks. Eggs and in particularly chicken eggs, are also excellent for human consumption because of their high protein content, low cost and availability. They are extremely useful and are used throughout the kitchen, either served as a main dish or as ingredient in a prepared meal. Eggs provide texture, flavor, structure and moisture in everything from soups and sauces, to breads or even pastry.
Of all our food, the egg is perhaps the most versatile and undoubtedly one of the most nutritious. Used as an ingredient, eggs are cherished for their skill in bind, lighten, emulsify and enrich. Cooked and eaten on their own, eggs offer themselves to dozens of preparations. Egg yolks and egg whites have precise properties and are used separately at times to accomplish different results.
For Portuguese people, eggs are everywhere in the kitchen and especially in pastries. We are probably the egg lovers of the world. Or is the opposite? It doesn’t matter because this relationship took us far beyond our imagination regarding the hundreds or should we say thousands extraordinary recipes with eggs.
Do you want a fried egg?