Brazilian recipe
Greek-style rice (Arroz à grega)
A faithful Brazilian recipe for greek-style rice, adapted into natural English while preserving the original ingredients and method.
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Ingredients
3 cups of rice
6 cups of water
Sal to taste
Oleo to taste
Manteiga to taste
1 cartons of uvas-passas
1 carrot cortada in cubes pequenos
1 pepper cortado in cubes pequenos
1 onion cortada in cubes pequenos
Salsa chopped to taste
Cebolinha verde chopped to taste
Queijo parmesao grated to taste
6 cups of water
Sal to taste
Oleo to taste
Manteiga to taste
1 cartons of uvas-passas
1 carrot cortada in cubes pequenos
1 pepper cortado in cubes pequenos
1 onion cortada in cubes pequenos
Salsa chopped to taste
Cebolinha verde chopped to taste
Queijo parmesao grated to taste
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- Place a water, o salt e um fio de oil in a pan e Take ao heat
- Assim que a water entrar em ebulicao, Add o rice previamente lavado e escorrido
- Mix levemente
- Reduza a intensidade do heat
- Cook ate que toda a water seja absorvida
- Desligue o heat
- Mantenha a panela tampada por alguns minutes for finalizar o cozimento
- Em outra cacarola, derreta a butter e Saute as uvas-passas
- Transfira as passas for uma tigela grande
- Add a spring onions, a carrot, o pepper e a onion picados
- Add a saltsa e o Parmesan cheese grated
- Place o rice cooked sobre os ingredientes na tigela
- Mix todos os componentes delicadamente for que fiquem bem incorporados
Observations
This recipe keeps the Brazilian identity of Arroz à grega, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
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