Mushroom Saltado, White Rice and Aji Verde

Ingredients

• 1.5 cup long-grain white rice (Such as Basmati or Jasmine)
• 3 cup water (cold water)

Instructions

1. 1

   Rinse the rice

   • Place the rice in a fine-mesh sieve.
   • Rinse under cold running water, swirling the rice with your hand, until the water runs clear. This should take about 1-2 minutes.
   • Drain the rice thoroughly to remove all excess water.
2. 2

   Cook the rice

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the rinsed rice and water.
   • Bring the mixture to a full rolling boil over medium-high heat, which should take about 3-4 minutes.
   • As soon as it boils, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it simmer gently for 15 minutes. Do not lift the lid during this time.
3. 3

   Rest and fluff the rice

   • After 15 minutes, remove the pan from the heat but keep it covered.
   • Let the rice stand undisturbed for 10 minutes. This allows the residual steam to finish cooking the grains.
   • Remove the lid and gently fluff the rice with a fork, lifting and separating the grains from the bottom up.
   • Serve immediately as a versatile side dish.

Ingredients

• 1 cup cilantro (packed, including tender stems)
• 1 pcs jalapeno pepper (medium, stem and seeds removed for less heat)
• 2 pcs garlic (cloves, peeled)
• 1 tbsp aji amarillo paste (Essential for authentic flavor)
• 1 tsp huacatay paste (Also known as Peruvian black mint paste)
• 0.25 cup queso fresco (crumbled)
• 0.5 cup mayonnaise (full-fat recommended for creaminess)
• 2 tbsp lime juice (freshly squeezed)
• 2 tbsp vegetable oil (or other neutral oil)
• 4 pcs saltine crackers (for thickening)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Combine all ingredients in a blender

   • Place the cilantro, jalapeño, and garlic in the blender jar.
   • Add the aji amarillo paste, huacatay paste, crumbled queso fresco, and mayonnaise.
   • Pour in the lime juice and vegetable oil.
   • Finally, add the saltine crackers, salt, and black pepper.
2. 2

   Blend until smooth

   • Secure the lid and blend on high speed for 60-90 seconds until the sauce is completely smooth and creamy.
   • Stop the blender once or twice to scrape down the sides with a spatula, ensuring everything is fully incorporated.
3. 3

   Taste and adjust seasoning

   • Taste the sauce. If it needs more brightness, add another squeeze of lime juice.
   • If the flavors need to pop, add a small pinch more salt. Blend for another 10 seconds to combine.
4. 4