Brazilian recipe
Creamy Spinach Rice (Arroz com espinafre)
Spinach rice is a classic dish in Brazilian cuisine, valued for its balanced flavor combination and ease of preparation.
0.0 / 5 by 0 Reviews
Ingredients
1 bay leaf
1/2 onion
Salt to taste
1 1/2 cups rice
1 clove garlic
1 bunch spinach
3 cups water
2 tablespoons butter
Freshly grated nutmeg to taste
2 tablespoons olive oil
1/2 onion
Salt to taste
1 1/2 cups rice
1 clove garlic
1 bunch spinach
3 cups water
2 tablespoons butter
Freshly grated nutmeg to taste
2 tablespoons olive oil
Where to find ingredients
You can find all ingredients, including fresh spinach, aromatics, and long-grain rice, at your local supermarket or farmers' market.
Preparation method
- Separate the spinach leaves from the stems and set the small shoots aside for garnish.
- Wash the leaves and stems thoroughly under running water and dry the leaves using a salad spinner.
- Finely dice the onion and the garlic clove.
- Finely chop 8 spinach stems and set the rest aside for other recipes.
- Heat a little over 3 cups of water in a kettle until it reaches a boil.
- Heat a medium saucepan over low heat.
- Add the olive oil, onion, and chopped stems.
- Season with a pinch of salt and sauté for 3 minutes until softened.
- 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.
- Mix well for 1 minute to coat the grains in the 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 level reaches the grains, lower the heat and partially cover the pan.
- Cook until all the water has been absorbed.
- Check for doneness by gently pushing the grains aside with a fork to see the bottom of the pan.
- If there is still water remaining, keep it on the heat for a few more moments.
- Turn off the heat and keep the pan covered for 5 minutes to finish steaming.
- 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.
- Remove the spinach to a bowl and repeat the process with the remaining leaves.
- After the resting time, fluff the rice with a fork.
- Incorporate the sautéed spinach leaves into the rice, mixing gently.
- Transfer to a serving dish and finish with the reserved shoots before serving.
Observations
This recipe transforms plain white rice into a nutritious and aromatic dish, utilizing spinach strategically to maintain vibrant color and flavor.
Ratings and comments