Brazilian recipe
Spinach Rice (Arroz com espinafre) for a wholesome meal
Spinach rice is a classic of Brazilian home cooking, valued for its balanced combination of flavors and ease of preparation.
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Ingredients
3 cups of water
Freshly grated nutmeg to taste
2 tablespoons of olive oil
1 1/2 cups of rice
Salt to taste
1 garlic clove
1 bunch of spinach
2 tablespoons of butter
1/2 onion
1 bay leaf
Freshly grated nutmeg to taste
2 tablespoons of olive oil
1 1/2 cups of rice
Salt to taste
1 garlic clove
1 bunch of spinach
2 tablespoons of butter
1/2 onion
1 bay leaf
Where to find ingredients
You can find fresh spinach, onions, garlic, and pantry staples like rice, olive oil, and butter at your local grocery store, supermarket, or neighborhood farmers' market.
Preparation method
- Separate the spinach leaves from the stems and set aside the small sprigs for the final garnish.
- Wash the leaves and stems thoroughly under running water and dry the leaves using a salad spinner.
- Finely dice the onion and the garlic clove.
- Finely chop 8 spinach stems and keep the rest for other preparations.
- Heat a little over 3 cups of water in a kettle until boiling.
- Heat a medium pot over low heat.
- Add the olive oil, the onion, and the chopped stems.
- Season with a pinch of salt and sauté for 3 minutes until softened.
- Add the garlic and the bay leaf, sautéing for another minute.
- Add the rice to the pot.
- Season with 1 teaspoon of salt and a pinch of nutmeg.
- Stir well for 1 minute so the grains are coated in olive oil, ensuring the rice remains fluffy.
- Pour the 3 cups of boiling water over the rice.
- Increase the heat to medium and avoid stirring.
- When the water reaches the level of the grains, lower the heat and cover the pot partially.
- Cook until all the water is absorbed.
- Check the doneness by gently pushing the grains aside with a fork to see the bottom of the pot.
- If there is still water, keep it on the heat for a few more moments.
- Turn off the heat and keep the pot covered for 5 minutes to finish cooking in the steam.
- While waiting, 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 spinach to a bowl and repeat the process with the other half of the leaves.
- After the rice has rested, fluff the grains with a fork.
- Incorporate the sautéed spinach leaves into the rice, mixing gently.
- Transfer to a serving dish and garnish with the reserved sprigs before serving.
Observations
This recipe transforms plain white rice into a nutritious and aromatic dish, using spinach strategically to maintain vibrant color and flavor.
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