{"id":1707,"date":"2023-01-03T15:22:15","date_gmt":"2023-01-03T15:22:15","guid":{"rendered":"https:\/\/laculpaesdelcoulant.com\/?p=1707"},"modified":"2023-01-03T15:22:15","modified_gmt":"2023-01-03T15:22:15","slug":"pilau","status":"publish","type":"post","link":"https:\/\/laculpaesdelcoulant.com\/site\/2023\/01\/03\/pilau\/","title":{"rendered":"Pilau"},"content":{"rendered":"\n<p class=\"has-black-color has-text-color has-medium-font-size wp-block-paragraph\">El <strong>Pilau<\/strong> es un plato t\u00edpico de la gastronom\u00eda del este de <strong><a href=\"https:\/\/laculpaesdelcoulant.com\/site\/ndole\/\">\u00c1frica<\/a><\/strong>, especificamente de la gastronom\u00eda swahili de pa\u00edses como <strong><a href=\"https:\/\/www.instagram.com\/p\/CVQjvUGD5NC\/\">Tanzania<\/a><\/strong>, Uganda y Kenia.<\/p>\n\n\n\n<p class=\"has-black-color has-text-color has-medium-font-size wp-block-paragraph\">Aunque no es originario de esta zona, si no del antiguo reino persa y con el  tiempo lleg\u00f3 a los \u00e1rabes y tambi\u00e9n a pa\u00edses como Grecia, Turqu\u00eda, algunas zonas del Sur de Asia, Caribe, etc. Cada pa\u00eds y regi\u00f3n con su propia versi\u00f3n.<\/p>\n\n\n\n<p class=\"has-black-color has-text-color has-medium-font-size wp-block-paragraph\">En este caso me he inspirado en el Pilau al estilo de <strong><a href=\"https:\/\/www.instagram.com\/p\/CQbdFbChQkx\/\">Kenia<\/a><\/strong>.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<!--WPRM Recipe 1709-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Pilau<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/i0.wp.com\/laculpaesdelcoulant.com\/wp-content\/uploads\/2023\/01\/DSC02079-01-scaled.jpg?resize=200%2C300&amp;ssl=1\"\/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>500 gr Arroz basmati<\/li><li>400 gr Carne de ternera (en trozos)<\/li><li>3 und Cebollas<\/li><li>1 cda Pasta de jengibre y ajo<\/li><li>1\/2 cda All spice<\/li><li>1\/2   cda Canela<\/li><li>1\/2 cda Comino<\/li><li>1 cda Chili en polvo<\/li><li>2 cdas Pasta de tomate<\/li><li>1\/2 cda Cilantro en polvo<\/li><li>1 cdta Pimienta negra<\/li><li>6 Cardamomos<\/li><li>1 Laurel<\/li><li>Sal<\/li><li>1 l Caldo de carne o agua<\/li><li>Aceite<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li><p>Tostamos y machacamos el cardamomo.<\/p><\/li><li><p>Mezclamos todas las especias.<\/p><\/li><li><p>Salamos y sofre\u00edmos la carne hasta que dore.<\/p><\/li><li><p>Retiramos y en esa mismo olla, a\u00f1adimos m\u00e1s aceite y sofre\u00edmos la cebolla cortada en juliana 10min.<\/p><\/li><li><p>A\u00f1adimos la pasta de jengibre y ajo, la pasta de tomate y la especias. Sofre\u00edmos 1min.<\/p><\/li><li><p>Lavamos el arroz, escurrimos, lo a\u00f1adimos a la olla y tostamos durante 2min.<\/p><\/li><li><p>Echamos el laurel, caldo de carne. la carne, sal y cocemos con la olla tapada y a fuego, medio 20min.<\/p><\/li><li><p>Dejamos que el arroz repose sin destapar y con el fuego apagado 10min m\u00e1s.<\/p><\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">arroz, Plato principal<\/div><div class=\"wprm-fallback-recipe-meta-cuisine\">Este de \u00c1frica<\/div><div class=\"wprm-fallback-recipe-meta-keyword\">este de africa, kenia, pilau, swahili<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.instagram.com\/laculpaesdelcoulant\/\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"205\" data-id=\"1711\" src=\"https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2023\/01\/Marron-Verde-Vintage-Moderno-Insignia-Hoteles-y-Viajes-Logotipo-1080-x-1080-px-9-1024x205.png\" alt=\"instagram\" class=\"wp-image-1711\" srcset=\"https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2023\/01\/Marron-Verde-Vintage-Moderno-Insignia-Hoteles-y-Viajes-Logotipo-1080-x-1080-px-9-980x196.png 980w, https:\/\/laculpaesdelcoulant.com\/site\/wp-content\/uploads\/2023\/01\/Marron-Verde-Vintage-Moderno-Insignia-Hoteles-y-Viajes-Logotipo-1080-x-1080-px-9-480x96.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/a><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>El Pilau es un plato t\u00edpico de la gastronom\u00eda del este de \u00c1frica, especificamente de la gastronom\u00eda swahili de pa\u00edses como Tanzania, Uganda y Kenia. Aunque no es originario de esta zona, si no del antiguo reino persa y con el tiempo lleg\u00f3 a los \u00e1rabes y tambi\u00e9n a pa\u00edses como Grecia, Turqu\u00eda, algunas zonas [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1708,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[41,13],"tags":[],"class_list":["post-1707","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-este-de-africa","category-recetas"],"_links":{"self":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/posts\/1707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/comments?post=1707"}],"version-history":[{"count":0,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/posts\/1707\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/media\/1708"}],"wp:attachment":[{"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/media?parent=1707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/categories?post=1707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laculpaesdelcoulant.com\/site\/wp-json\/wp\/v2\/tags?post=1707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}