{"id":10331,"date":"2013-10-16T22:44:30","date_gmt":"2013-10-16T20:44:30","guid":{"rendered":"https:\/\/www.descobreixmenorca.com\/?page_id=10331"},"modified":"2026-01-01T18:29:40","modified_gmt":"2026-01-01T17:29:40","slug":"country-rice","status":"publish","type":"page","link":"https:\/\/www.descobreixmenorca.com\/en\/menorcan-cuisine\/country-rice\/","title":{"rendered":"Country rice"},"content":{"rendered":"

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\"Country
Country rice \u00a9Oriol Aleu<\/figcaption><\/figure>\n

Country rice<\/h1>\n

Ingredients<\/b>\u00a0<\/span>for 4 people<\/span>
\n<\/b>400g coarse ground wheat\u00a0\u2022 100g white \u201cbutifarr\u00f3\u201d (special sausage) \u2022 100g sobrassada \u2022\u00a0100g pork ribs\u00a0\u2022 100g streaky bacon or bacon fat\u00a0\u2022 100g black \u201cbutifarr\u00f3\u201d (special sausage)\u00a0\u2022 200g sweet potatoes or potatoes\u00a0\u2022 1 head of garlic\u00a0\u2022 2 ripe tomatoes\u00a0\u2022 2 tbsp olive oil\u00a0\u2022\u00a01 teaspoon salt<\/p>\n

Preparation<\/span>
\n<\/b>1.<\/strong>\u00a0Put the wheat to soak for 8 hours in cold water using a big salad bowl as the wheat will double its size.
\n2.<\/strong>\u00a0Strain the wheat, peel and cut the sweet potato and tomatoes. Peel the outer layers of the garlic dry skin, keeping the head in one piece.
\n3.<\/strong>\u00a0Cut the meat and sausages (one piece of each, for each person). Pre-heat oven to 160\u00baC.
\n4.<\/strong>\u00a0Place the wheat in a casserole\u00a0and pour the rest of the ingredients on top, placing the head of garlic in the middle. Salt and add the oil. Bake in oven for 45 minutes.<\/p>\n

Even if the name of this dish speaks of rice, the principal ingredient is wheat ground coarsely in a stone mortar. According to \u201dDe re cibaria\u201d it is a cuisine heritage from the Arabs that has been readapted and is traditionally served in Minorca’s countryside on pig slaughtering day.<\/p>\n

Original\u00a0recipe from the book\u00a0Minorca. Cooking and gastronomy<\/i><\/a>. <\/i>Triangle Postals. Photography: Oriol Aleu<\/a><\/p>\n

<\/i> See all Menorcan recipes<\/a><\/p>\n

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Menorcan cuisine<\/a><\/h4>\n\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t<\/div>\t\n\t\t\t\n\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t
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Menorcan cuisine<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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The traditional cuisine of Menorca is characterised by its rural roots and is based on the Mediterranean diet. Even so, it has successfully integrated the heritage of the different cultures that have left their mark throughout history.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Lobster soup<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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In Minorca you can find two types of lobster, the rock one, smaller and bright red, very tasty because of the food rich in essential elements they consume; and…<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Ray in the oven with potatoes<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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Ray is very much appreciated on the island. We normally eat the fins, but the liver is also delicious. When you buy it, ask the fishmonger to cut and peel it…<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Country rice<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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Although the name of the recipe mentions rice, the main ingredient of the dish is the cracked wheat in a stone mortar. An Arab heritage, typical of Menorca and is traditionally made \u200b\u200bday of pig slaughter.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Aubergine in the oven<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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Some people prefer cutting the aubergines in halves, boiling them quickly, emptying them and filling them with the mixture of meat and chopped aubergine pulp.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Snails with spider crabs<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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This recipe was made with \u201ccrancs peluts\u201d, which nowadays is a protected species of crab. Some people prepare it with \u201ccranca\u201d, spider crab, crushing its guts as it gives a lot of taste to the dish<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Cuttlefish with green peas<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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The cuttlefish liver is the brown bag you find inside the cuttlefish and even though it is not always used, it is the liver which really gives the flavour to this dish.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Figs in the oven<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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Minorca is known for her numerous fig trees and the abundance of local varieties (\u201cfigaflor\u201d, \u201ccoll de dama\u201d, \u201cbordissot\u201d, \u2026). The first one to ripen, at the end of June is \u201cfigaflor\u201d the most valued.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Partridges with green cabbage<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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One option is to prepare all the vegetables peeled and sliced\u200b\u200b, and the dish will be more complete. You can finish cooking in the oven, spread as usual.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Lamb pieces with sauce<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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The pearl onions are the ones called French onions in Spain. To prevent their layers from falling apart, you must peel them carefully and leave the peduncle in which its roots are fixed.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Octopus with onion<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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We recommend freezing the octopus and the cuttlefish so they are more tender and do not need to be beaten. Some recommend cooking it first in water with some bay leaves and leaving it to cool down in the same water.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Sweet potatoes in the oven<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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El moniato, o monyaco, \u00e9s un producte molt consumit a l\u2019illa, i es prepara tant en salat com en m\u00faltiples plats dol\u00e7os, com ara bunyols i p\u00fadings. Tamb\u00e9 \u00e9s habitual preparar aquesta recepta al caliu.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Chicken in almond sauce<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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We recommend cutting the chicken in 8 pieces. If you prefer you can buy whole almonds and crush them yourself in the mortar or use a blender with the toasted bread and garlic.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Pumpkin pastry<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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It is very important to strain the cooked pumpkin completely before mixing it with the rest of the ingredients. The oven tray or mould must be shallow.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Leg of lamb in the oven<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
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You can serve this dish with fried potatoes and a fresh tomato salad. You can either fry the potatoes in deep oil or in a mixture of oil and lard; fry them with cloves of garlic and bay leaves.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t

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Rabbit in sauce<\/a><\/h2><\/div>\t\t\n\t\t<\/div>\n\n\t\t\t\t
\n\t\t\t

\u201cDe re cibaria\u201d says that the flour should be lightly toasted. To achieve this, toast it in a pan with no liquid, at medium heat and stirring all the time until it gets a light brown colour.<\/p>\n\t\t\t\t\n\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\tSeguir llegint\t\t\t<\/a>\n\n\t\t\n\t\t\n\t<\/div>\n\t\t\n<\/article>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\t<\/div>\n\t\n\t<\/section>\n\n[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Although the name of the recipe mentions rice, the main ingredient of the dish is the cracked wheat in a stone mortar. An Arab heritage, typical of Menorca and is traditionally made \u200b\u200bday of pig slaughter.<\/p>\n","protected":false},"author":1,"featured_media":47307,"parent":10323,"menu_order":2,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"categories":[158],"tags":[],"class_list":{"0":"post-10331","1":"page","2":"type-page","3":"status-publish","4":"has-post-thumbnail","6":"category-cuisine"},"yoast_head":"\nCountry rice | Menorcan cuisine<\/title>\n<meta name=\"description\" content=\"Country rice recipe. Menorcan cuisine. 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