Brazilian recipe
Spinach Rice
This spinach rice is a cherished staple of Brazilian cooking, praised for its harmonious flavor balance and straightforward preparation.
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Ingredients
1 1/2 cups long-grain 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 fresh produce like spinach, onions, and garlic at local farmers' markets or the vegetable aisle of any supermarket. For high-quality olive oil and butter, check the staples aisle and the dairy cabinet.
Preparation method
- Separate the spinach leaves from the stems and set aside the small, tender 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.
- Finely chop 8 spinach stems and set the rest of the stems aside for other culinary uses.
- Heat just over 3 cups of water in a kettle until it reaches a rolling boil.
- Place a medium-sized pot over low heat.
- Add the olive oil, followed by the diced onion and the chopped spinach stems.
- Season with a pinch of salt and sauté for about 3 minutes until they begin to wilt.
- Add the minced garlic and the bay leaf, sautéing for another minute until fragrant.
- Add the rice to the pot.
- Season with 1 teaspoon of salt and a pinch of nutmeg.
- Stir well for 1 minute to ensure all grains are lightly coated in the oil, which helps achieve a fluffy, non-sticky texture.
- Pour the 3 cups of boiling water over the rice mixture.
- Increase the heat to medium and avoid stirring the rice further.
- Once the water level reaches the surface of the rice, reduce the heat to low and partially cover the pot with the lid.
- Continue to cook until all the water has been absorbed.
- Check the doneness by gently pushing the grains aside with a fork to inspect the bottom of the pot.
- If liquid remains, continue cooking for a few more moments.
- Remove from heat and keep the pot covered for 5 minutes to allow the rice to finish steaming.
- While the rice rests, heat a large skillet with 1 tablespoon of butter over medium heat.
- Add half of the spinach leaves, season with salt, and quickly sauté for 2 minutes.
- Transfer the sautéed spinach to a bowl and repeat the process with the remaining leaves.
- After the resting time, fluff the rice gently using a fork.
- Fold the sautéed spinach leaves into the rice, mixing them in delicately.
- Transfer to a serving platter and garnish with the reserved small spinach leaves before serving.
Observations
This recipe elevates simple white rice into a nutritious and aromatic dish, using spinach strategically to maintain its vibrant color and fresh taste. It is an ideal side for a balanced meal, combining traditional techniques with fresh ingredients to achieve the perfect texture.
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