Brazilian recipe
Spinach Rice
Spinach rice is a Brazilian culinary classic, valued for its balanced flavors and ease of preparation.
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Ingredients
1 1/2 cups (270g) white rice
1 bunch fresh spinach
1/2 medium onion
1 clove garlic
1 bay leaf
3 cups (720ml) water
2 tablespoons butter
2 tablespoons olive oil
Freshly grated nutmeg, to taste
Salt, to taste
1 bunch fresh spinach
1/2 medium onion
1 clove garlic
1 bay leaf
3 cups (720ml) water
2 tablespoons butter
2 tablespoons olive oil
Freshly grated nutmeg, to taste
Salt, to taste
Where to find ingredients
Spinach and rice can be found in most grocery stores. Onions, garlic, butter, olive oil, and bay leaves are common pantry staples. Nutmeg is usually available in the spice aisle. Salt is readily available in all food stores.
Preparation method
- Separate the spinach leaves from the stems
- Reserve the small sprouts for garnish
- Wash the leaves and stems thoroughly under running water and dry the leaves using a salad spinner
- Finely chop the onion and garlic clove
- Chop 8 spinach stems and reserve the rest for other preparations
- Heat slightly more than 3 cups of water in a kettle until it boils
- 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 wilted
- Add the garlic and bay leaf, sautéing for another minute
- Place the rice in the saucepan
- Season with 1 teaspoon of salt and a pinch of nutmeg
- Stir well for 1 minute to coat the grains with oil, ensuring fluffy rice
- Pour the 3 cups of boiling water over the rice
- Increase the heat to medium and avoid stirring
- When the water level reaches the rice grains, lower the heat and partially cover the saucepan
- Cook until all the water is absorbed
- Check for doneness by gently moving the grains with a fork to see the bottom of the pan
- If there is still water, keep it on the heat for a few more moments
- Turn off the heat and keep the saucepan covered for 5 minutes to finish cooking with steam
- While waiting, heat a large skillet 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 other half of the leaves
- After the rice has rested, fluff the grains with a fork
- Gently fold the sautéed spinach leaves into the rice
- Transfer to a serving dish and garnish with the reserved sprouts before serving
Observations
This recipe transforms common white rice into a nutritious and aromatic dish, using spinach strategically to maintain its vibrant color and flavor.
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