Brazilian recipe
Spinach Rice
Spinach rice is a classic Brazilian side dish, prized for its balanced flavors and ease of preparation.
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Ingredients
2 tablespoons olive oil
1/2 onion, finely chopped
8 spinach stalks, finely chopped
1 clove garlic, finely chopped
1 1/2 cups (tea) rice
1 bay leaf
1 teaspoon salt
1 pinch freshly grated nutmeg
3 cups (tea) water
1 bunch spinach
2 tablespoons butter
Salt to taste
1/2 onion, finely chopped
8 spinach stalks, finely chopped
1 clove garlic, finely chopped
1 1/2 cups (tea) rice
1 bay leaf
1 teaspoon salt
1 pinch freshly grated nutmeg
3 cups (tea) water
1 bunch spinach
2 tablespoons butter
Salt to taste
Where to find ingredients
All ingredients can be found at local grocery stores, supermarkets, or farmers' markets. Choose fresh, vibrant green spinach bunches for the best results.
Method
- Separate the spinach leaves from the stalks and set aside the small, tender leaves for garnish
- Wash the leaves and stalks well under running water
- Dry the leaves using a salad spinner
- Chop the onion and garlic clove finely
- Chop 8 of the spinach stalks and set the remaining stalks aside for other uses
- Heat slightly more than 3 cups (tea) of water in a kettle until boiling
- Heat a medium pot over low heat
- Add the olive oil, the onion, and the chopped stalks
- Season with a pinch of salt and sauté for 3 minutes until wilted
- 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 the oil, ensuring the rice remains fluffy
- Pour the 3 cups (tea) 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 partially cover the pot
- Cook until all the water is absorbed
- Check for doneness by slightly 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 procedure with the other half of the leaves
- After the resting time for the rice, fluff the grains with a fork
- Incorporate the sautéed spinach leaves into the rice, mixing gently
- Transfer to a serving dish and top with the reserved tender leaves before serving
Notes
This recipe transforms everyday white rice into a nutritious and aromatic dish, using spinach strategically to maintain its vibrant color and fresh taste.
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