Recipes from Peru

by Vicki H. Budge

Tortilla de Arroz (Rice Omelet)

3 egg yolks

3 egg whites

1/2 teaspoon salt

2 tablespoons butter

1/2 cup cooked rice

Beat egg yolks and salt; then add rice. In another bowl, beat egg whites until stiff and fold into rice mixture. Melt butter in an oven dish, add omelet mixture, and then bake at 375º for 15 minutes.

Paltas Rellenas (Small Stuffed Avocados)

2 avocados

1/2 cup cooked chicken, turkey, or fish

1 cup shredded lettuce

1/4 cup mayonnaise

salt and pepper to taste

1 hard-cooked egg sliced

Cut the avocados in half and remove seeds. Cut chicken, turkey, or fish into small pieces and mix with lettuce and mayonnaise. Add salt and pepper. Heap the filling into avocados and top with a slice of hard-cooked egg.

Sopa de Arroz con Crema (Cream of Rice Soup)

1 onion

1 clove garlic

2 stalks celery

8 cups chicken broth

3/4 cup uncooked rice

1/4 teaspoon white pepper

1/4 teaspoon nutmeg

1 teaspoon paprika

3 egg yolks

1 cup light cream

Chop onion, garlic, and celery. Combine with broth and cook for 20 minutes. Add rice, pepper, nutmeg, and paprika and cook for 30 minutes. Beat together egg yolks and cream. Add to soup slowly, stirring constantly. Heat again, but do not boil.

Illustrated by JoAnn Bowen