Brazilian recipe
Arroz à Grega (Arroz à grega)
A staple in Brazilian homes, Arroz à Grega elevates plain steamed rice with a vibrant medley of sautéed vegetables, sweet raisins, and savory cheese.
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Ingredients
3 cups rice
6 cups water
Salt to taste
Oil to taste
Butter to taste
1 box raisins
1 carrot, finely diced
1 bell pepper, finely diced
1 onion, finely diced
Chopped parsley to taste
Chopped scallions to taste
Grated Parmesan cheese to taste
6 cups water
Salt to taste
Oil to taste
Butter to taste
1 box raisins
1 carrot, finely diced
1 bell pepper, finely diced
1 onion, finely diced
Chopped parsley to taste
Chopped scallions to taste
Grated Parmesan cheese to taste
Where to find ingredients
Find fresh produce and staples at local general markets and neighborhood grocery stores. For the Parmesan, look for high-quality domestic or imported aged cheese in the dairy aisle. If specific fresh herbs are unavailable, dried substitutes may be used, though fresh is preferred for the authentic flavor profile.
Preparation method
- Place the water, salt, and a splash of oil in a pot and bring to a boil.
- Once the water is boiling, stir in the rinsed and drained rice.
- Mix lightly.
- Reduce the heat.
- Simmer until all the water has been absorbed.
- Remove from heat.
- Keep the pot covered for a few minutes to complete the cooking process.
- In a separate skillet, melt the butter and sauté the raisins.
- Transfer the raisins to a large mixing bowl.
- Add the diced scallions, carrots, bell peppers, and onions.
- Stir in the fresh parsley and grated Parmesan cheese.
- Add the cooked rice to the bowl with the other ingredients.
- Gently fold all components together until well combined.
Observations
This straightforward recipe transforms everyday white rice into a colorful, sophisticated dish that serves as the perfect side for roasted meats or a standalone main course. The combination of lightly sautéed aromatics and fresh produce provides an irresistible aroma and a delightful contrast in textures.
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