Brazilian recipe
Greek-Style Rice (Arroz à grega)
This classic Brazilian-style rice dish brings together the lightness of fluffy steamed rice with the vibrant texture and flavor of fresh vegetables, raisins, and grated cheese.
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Ingredients
3 cups rice
6 cups water
Salt to taste
Oil to taste
Butter to taste
1 box raisins
1 carrot, finely diced
1 bell pepper, finely diced
1 onion, finely diced
Chopped parsley to taste
Chopped green onions to taste
Grated Parmesan cheese to taste
6 cups water
Salt to taste
Oil to taste
Butter to taste
1 box raisins
1 carrot, finely diced
1 bell pepper, finely diced
1 onion, finely diced
Chopped parsley to taste
Chopped green onions to taste
Grated Parmesan cheese to taste
Where to find ingredients
You can find fresh produce, rice, and pantry staples like raisins and butter at any local supermarket or neighborhood produce market (known as a 'green market'). Parmesan cheese is readily available in the dairy section of larger food stores. If preferred, you can substitute the Parmesan with a local hard aged cheese for a different flavor profile, though original recipe calls for Parmesan.
Preparation method
- Place the water, salt, and a splash of oil in a pot and bring to a boil.
- Once boiling, add the previously washed and drained rice.
- Stir gently.
- Reduce the heat.
- Cook until all the water has been absorbed.
- Turn off the heat.
- Keep the pot covered for a few minutes to finish the cooking process.
- In a separate pan, melt the butter and sauté the raisins.
- Transfer the raisins to a large mixing bowl.
- Add the chopped green onions, carrot, bell pepper, and onion.
- Add the chopped parsley and grated Parmesan cheese.
- Place the cooked rice over the ingredients in the bowl.
- Gently fold everything together until well combined.
Observations
This practical recipe turns simple white rice into a colorful and sophisticated side, perfect for accompanying roasts or standing alone as a main course. The combination of sautéed vegetables creates an irresistible aroma and a delightful mouthfeel.
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