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ACEITE ARROZ [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2016-11-07

English

Subject field(s)
  • Fatty Substances (Food)
DEF

Oil extracted from rice bran.

CONT

Edible rice oil is a liquid that is derived through stabilization and extraction of bran oil. Rice oil is used as a household salad oil and cooking due to its plain, good taste, as well as favorable oxidation characteristics. It is also used commercially in the production of mayonnaise and dressings.

OBS

rice oil: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.

French

Domaine(s)
  • Corps gras (Ind. de l'aliment.)
OBS

huile de riz : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques

Spanish

Campo(s) temático(s)
  • Substancias grasas (Industria alimentaria)
Save record 1

Record 2 2012-11-26

English

Subject field(s)
  • Prepared Dishes (Cooking)
  • Restaurant Menus
CONT

Paella is a rice dish, originally from Valencia, Spain ... Paella is usually garnished with vegetables and with meat or seafood. The three main ingredients are rice, saffron, and olive oil.

French

Domaine(s)
  • Plats cuisinés
  • Menus (Restauration)
CONT

La paella est originaire de la région de Valence. Ses trois éléments de base sont le riz, le safran et l'huile d'olive. La garniture, qui cuit dans le riz, au bouillon, comprenait [traditionnellement] soit du poulet, des escargots, des haricots verts et des petits pois, soit de l'anguille, des grenouilles et des légumes, mais elle s'est considérablement enrichie et diversifiée lorsqu'elle s'est répandue dans toute l'Espagne et même au-delà.

Spanish

Campo(s) temático(s)
  • Platos preparados (Cocina)
  • Menú (Restaurantes)
DEF

Plato de arroz seco, con carne, pescado, mariscos, legumbres, etc., característico de la región valenciana, en España.

CONT

La paella es el plato tradicional de España. Es originario de Valencia, pero existen variaciones en las diferentes provincias españolas. Es una mezcla colorida de arroz aromatizado con azafrán y varias carnes. El nombre de la paella viene de la paellera, la sartén redonda donde se cocina. Tradicionalmente la paella se cocina al aire libre, sobre un fuego de leña. Para hacer una paella, primero dore las carnes, como el pollo, cerdo, conejo, o mariscos como almejas, gambas, mejillones, cangrejos, o calamares. Utilice aceite de oliva y sazone con cebollas, ajos e hierbas. A continuación, cocine el arroz, tomates, y azafrán, dejándolo cocinar a fuego lento. Finalmente, añada las carnes y adorne con guisantes, pimientos, y otras verduras.

Save record 2

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