Brazilian recipe
Arroz à Grega: A Classic, Colourful Side Dish
Arroz à grega is a staple Brazilian side dish, bringing together vibrant colours, textures, and a subtle sweetness that pairs perfectly with any meal.
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Ingredients
3 cups long-grain rice
6 cups water
Salt to taste
Cooking oil as needed
1 tablespoon butter
1 small box raisins
5 tablespoons green peas
Carrots, diced, to taste
Bell pepper, diced, to taste
Onion, finely chopped, to taste
Parsley, chopped, to taste
Spring onions, sliced, to taste
Grated Parmesan cheese to taste
6 cups water
Salt to taste
Cooking oil as needed
1 tablespoon butter
1 small box raisins
5 tablespoons green peas
Carrots, diced, to taste
Bell pepper, diced, to taste
Onion, finely chopped, to taste
Parsley, chopped, to taste
Spring onions, sliced, to taste
Grated Parmesan cheese to taste
Where to find ingredients
You can find most of these staples at local markets like Bourda or Stabroek, or at major supermarkets in Georgetown. Look for 'long-grain rice' in the grain aisle. Raisins, green peas (canned or frozen), and fresh produce like carrots, bell peppers, onions, parsley, and spring onions are widely available at local stalls. For the Parmesan, any standard block or pre-grated variety found in the dairy or imported goods section will do.
Preparation method
- Pour the water into a pot and add a pinch of salt and a splash of oil
- Bring the water to a boil over high heat
- Stir in the washed rice, giving it a gentle mix
- Turn the heat down to low
- Simmer until all the water has been absorbed
- Remove from the heat and set the rice aside
- Melt the butter in a large skillet or wide pan
- Sauté the raisins and peas until slightly softened
- Transfer this veggie and raisin mixture to a large mixing bowl
- Add the spring onions, diced carrots, bell pepper, onion, parsley, and Parmesan cheese into the bowl
- Fold the cooked rice into the bowl with the other ingredients
- Toss everything together gently until well combined and even
Observations
Whether you are planning a special Sunday lunch or just want to spruce up your standard weeknight rice, this dish adds a lovely balance of sautéed vegetables and raisins. It’s a reliable, crowd-pleasing classic that never goes out of style.
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