This is a stir fry so make sure that all your vegetables are ready to go when the time comes to make this. I usually group heartier veggies together and soft veggies together. This helps to keep the stir fry technique moving along. As well, always add a bit of stock if your food starts sticking a bit and turn the fire down. The liquid will help to lift the tasty bits from the bottom of the pan as long as they are not burnt.
You can make this dish vegetarian and garnish with protein of your choice. I highly recommend that if you love sausage, add it to your initial step with the sofrito. It will be delicious. Enjoy and thank you for supporting Mill City Farmers Market.
Farmer’s Market Galinhada
By Nettie Colón
- 4 Tablespoon of Coconut Annatto Seed Oil, recipe below
- 3 Tablespoons of Caribbean Sofrito
- ½ cup each carrots sliced, onions diced, garlic scapes chopped, radishes, halved and any other vegetable that is hearty
- ¼ cup sherry vinegar for deglazing
- 2 cups white rice of your choice cooked ahead of time (I like short grain Kokuho Rose)
- ½ cup each cherry tomatoes halved, zucchini diced, spinach (I like Malabar spinach in the summer), kale, mushrooms, and any other vegetable to fold in
- 1 cup vegetable stock or pipe stock (aka H2O)
- Salt and freshly ground pepper, to taste
- 1 bunch parsley, chopped
- 1 bunch of scallions, chopped
Coconut Annatto Seed Oil
- 1 cup coconut oil
- ¼ annatto seeds
In a saucepan place the coconut oil with the annatto seeds. Turn burner on to low heat and let the annatto seeds steep in the hot oil for about ½ hour. Do not boil or simmer as this will burn the seeds and make it bitter.
- Sausages cut into coins and sautéed ahead of time (like Sweet Lou’s Kielbasa) or protein of your choice
- Pickled Red Onions
- Chili Oil from TonzKitchen
In a large skillet turn the heat to medium and add 2 Tablespoons of the coconut annatto seed oil and all the sofrito. Slowly cook the sofrito until it becomes fragrant.
Turn the heat up to medium high and add the heartier vegetables and saute until almost done. Deglaze the pan with ½ of the sherry vinegar and ¼ cup of the stock.
Add the rest of the coconut annatto oil and fold in the rice and the rest of the softer vegetables. Stir fry all ingredients until they are well incorporated and season with more vinegar first, then salt and pepper.
Serve warm topped with sausages, pickled onions and TonzKitchen chili oil!