Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a classic Brazilian side dish, prized for its balanced flavors and straightforward preparation method.
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Ingredients
1 1/2 cups long-grain white rice
1 bunch fresh spinach
1/2 onion, finely diced
1 garlic clove, minced
1 bay leaf
3 cups boiling water
2 tbsp butter
2 tbsp extra virgin olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch fresh spinach
1/2 onion, finely diced
1 garlic clove, minced
1 bay leaf
3 cups boiling water
2 tbsp butter
2 tbsp extra virgin olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
You can find fresh spinach, high-quality olive oil, and long-grain rice at any local supermarket or neighborhood grocer's produce section. For the best flavor, use fresh nutmeg cloves grated at home; these can be found in the spice aisle of major grocery retailers.
Preparation method
- Separate the spinach leaves from the stems and set aside a few small baby leaves for garnish.
- Wash the leaves and stems thoroughly under cold running water and dry the leaves using a salad spinner.
- Finely dice the onion and mince the garlic clove.
- Finely chop 8 spinach stems and reserve the remaining stems for other uses.
- Heat a little over 3 cups of water in a kettle until it reaches a boil.
- Place a medium saucepan over medium-low heat.
- Add the olive oil, onion, and the chopped spinach stems.
- Season with a pinch of salt and sauté for 3 minutes until softened.
- Add the minced garlic and the bay leaf, sautéing for another minute.
- Add the dry rice to the pan.
- Season with 1 teaspoon of salt and a pinch of freshly grated nutmeg.
- Stir well for 1 minute to ensure the grains are coated in oil, which helps achieve a fluffy texture.
- Pour the 3 cups of boiling water over the rice.
- Turn the heat to medium and avoid stirring.
- Once the water level reaches the surface of the rice, reduce the heat to low and partially cover the pan.
- Cook until all the water has been absorbed.
- Check for doneness by gently pushing aside some grains with a fork to see the bottom of the pot.
- If liquid remains, continue cooking for a few more moments.
- Remove from heat and keep the pan covered for 5 minutes to allow the rice to finish steaming.
- While the rice rests, heat a large skillet with 1 tablespoon of butter over medium heat.
- Add half of the spinach leaves, season with salt, and sauté quickly for 2 minutes.
- Remove the sautéed spinach to a bowl and repeat the process with the remaining leaves.
- After the resting time, fluff the rice with a fork.
- Fold the sautéed spinach into the rice, mixing gently.
- Transfer to a serving dish and top with the reserved baby leaves before serving.
Observations
This recipe elevates humble white rice into a nutritious, aromatic dish. By incorporating spinach strategically, you ensure the final result maintains a vibrant green hue and a fresh, earthy flavor.
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