Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a staple in Brazilian kitchens, cherished for its subtle flavor and how effortlessly it elevates an everyday meal.
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Ingredients
1 1/2 cups long-grain rice
1 carrot
1/2 onion
3 cups water
1 1/2 tbsp olive oil
1 bay leaf
1 tsp salt
1 carrot
1/2 onion
3 cups water
1 1/2 tbsp olive oil
1 bay leaf
1 tsp salt
Where to find ingredients
You can find fresh long-grain rice, carrots, and onions in the produce and pantry aisles of major Irish supermarkets like Dunnes Stores, Tesco, or SuperValu. Use any high-quality extra virgin olive oil available in the store's oil section.
Preparation method
- Wash and peel the carrot
- Grate the carrot using the fine side of a grater
- Finely dice the onion
- Bring a little over 3 cups of water to a boil in a kettle over low heat
- Warm a medium saucepan over low heat
- Pour in the olive oil
- Add the diced onion and grated carrot
- Season with the salt
- Sauté the vegetables for 2 minutes until softened
- Add the rice and the bay leaf to the pan
- Stir well to ensure every grain is coated with the oil
- Measure exactly 3 cups of the boiling water and pour over the rice
- Give it a final stir and turn the heat up to medium
- Avoid stirring the rice from this point on
- Wait until the water level drops to meet the surface of the grains
- Lower the heat to the absolute minimum
- Cover the pan partially with a lid
- Cook until all the liquid has been fully absorbed
- Check if it is done by piercing through to the bottom of the pan with a fork
- Turn off the heat
- Keep the pan covered for another 5 minutes so the steam finishes the cooking process
- Gently fluff the grains with a fork
- Fold the carrot bits through delicately
- Transfer to a serving bowl and enjoy immediately
Observations
This dish is a wonderful way to bring extra color and nutrients to your daily menu. The secret to achieving perfectly fluffy grains is to toast them well in the base before adding the boiling water.
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