While you're in the area, walk five minutes to.
Drain through a fine mesh strainer; return rice to bowl.Repeat process until water is clear when swirled with rice, about 6 times.
Bring 3 quarts water and salt to a boil in a medium 5 1/2 quart Dutch oven over high, stirring occasionally to dissolve salt.Add drained rice and cook, stirring occasionally, until water returns to a simmer and grains of rice have nearly doubled in size but remain firm, 5 to 7 minutes.Drain rice in a fine mesh strainer, and rinse under cold water, stirring with a large spoon, about 45 seconds to stop the cooking; set aside.. Dry Dutch oven with a clean kitchen towel and heat over medium-low.
Add oil and swirl to coat bottom of pot in oil.Add drained parboiled rice and spread it out in an even layer.
Using back a spoon, make eight indentations in rice and place 1 tomatillo half into each indentation, cut side up.
Spoon beans with their liquid all over the rice.Primarily culled from the Caucasus region of Russia, on the European border between the Black Sea and the Caspian Sea, this oak is of the Quercus petraea family and is tight-grained..
Similar to Hungarian oak, it imparts good tannin structure and subtle oak flavors, allowing the fruit profiles of wine to shine.. Hungarian Oak.Hungarian oak comes from hillside forests in Slovakia, Romania, and Hungary.
These barrels offer much structure and contribute tannin more quickly than French oak.Winemaker David Ramey, a producer of world-class Sonoma Chardonnays and Pinot Noirs, told Lettie Teague back in 2007 that he had been experimenting with Hungarian oak "because it's a lot like French oak in character but costs half as much," to which he added, "French and Hungarian oak are the same species.".