Brazilian recipe
Spinach Rice (Arroz com espinafre)
This classic Brazilian-style rice side dish balances earthy flavors and vibrant colors, making it an excellent way to elevate a daily meal with simple, nutritious ingredients.
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Ingredients
1 1/2 cups white rice
1 bunch spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups water
2 tablespoons butter
2 tablespoons olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups water
2 tablespoons butter
2 tablespoons olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
You can find these fresh ingredients at local markets or supermarkets like the ones in the Banjul area. Look for fresh spinach in the produce section. If fresh nutmeg is unavailable, ground nutmeg is a perfectly suitable substitute.
Preparation method
- Separate the spinach leaves from the stems and reserve a few small leaves for the final garnish.
- Wash the leaves and stems thoroughly under cold running water and dry the leaves using a salad spinner.
- Finely dice the onion and mince the garlic clove.
- Chop 8 spinach stems and keep the remaining stems for other recipes.
- Heat slightly more than 3 cups of water in a kettle until it reaches a boil.
- Place a medium saucepan over low heat.
- Add the olive oil, the chopped onion, and the diced spinach stems to the pan.
- Season with a pinch of salt and sauté for 3 minutes until they begin to soften.
- Add the garlic and the bay leaf, sautéing for another minute.
- Add the rice to the pan.
- Season with 1 teaspoon of salt and a pinch of nutmeg.
- Stir well for 1 minute to coat the grains in the oil, which helps ensure the final texture is fluffy.
- Pour the 3 cups of boiling water over the rice.
- Turn the heat to medium and avoid stirring from this point on.
- When the water level reaches the top of the grains, turn the heat to low and cover the pan partially.
- Cook until all the water has been absorbed.
- Check if the rice is done by gently moving the grains aside with a fork to see the bottom of the pan.
- If there is still liquid, keep it on the heat for a few more moments.
- Turn off the heat and keep the pan covered for 5 minutes to finish cooking through the steam.
- While waiting, heat a large frying pan with 1 tablespoon of butter over medium heat.
- Add half of the spinach leaves, season with salt, and sauté quickly for 2 minutes.
- Transfer the spinach to a bowl and repeat the process with the remaining leaves.
- After the rice has rested, fluff it up gently using a fork.
- Fold the sautéed spinach into the rice, mixing carefully to combine.
- Transfer to a serving dish and garnish with the reserved fresh leaves before serving.
Observations
This recipe elevates standard white rice into a nutritious and aromatic dish. By incorporating spinach strategically, you preserve the vegetable's bright color and fresh flavor, creating a perfect accompaniment to any protein.
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