Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a classic Brazilian side dish, prized for its balanced flavour profile and straightforward preparation.
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Ingredients
1 1/2 cups of rice
1 bunch of spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups of water
2 tablespoons of butter
2 tablespoons of olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch of spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups of water
2 tablespoons of butter
2 tablespoons of olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
Find fresh produce and pantry staples at any local supermarket. Spinach is available in the fresh vegetable aisle; if unavailable, frozen chopped spinach is a common substitute, provided it is fully thawed and drained before sautéing.
Preparation method
- Separate the spinach leaves from the stems and keep the small shoots for garnish.
- Wash the leaves and stems well under running water and dry the leaves using a salad spinner.
- Finely dice the onion and the garlic clove.
- Chop 8 spinach stems and set the rest aside for other uses.
- Heat a little more than 3 cups of water in a kettle until it boils.
- Heat a medium-sized pot over low heat.
- Add the olive oil, onion, and chopped stems.
- Season with a pinch of salt and sauté for 3 minutes until they wilt.
- Add the garlic and 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 with the steam.
- While waiting, heat a large frying pan with 1 tablespoon of butter over medium heat.
- Add half the spinach leaves, season with salt, and sauté quickly for 2 minutes.
- Remove the spinach to a bowl and repeat the process with the remaining leaves.
- After the rice has rested, fluff the grains with a fork.
- Incorporate the sautéed spinach leaves into the rice, mixing gently.
- Place in a serving dish and finish with the reserved shoots before serving.
Observations
This recipe transforms standard white rice into a nutritious and aromatic dish, using spinach strategically to maintain vibrant colour and fresh flavour.
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