Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a classic Brazilian side dish, prized for its balanced flavors and straightforward preparation method.
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Ingredients
1 1/2 cups long-grain white rice
1 bunch spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups water
2 tablespoons butter
2 tablespoons extra virgin 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 extra virgin olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
You can find these fresh ingredients at local markets or supermarkets like Shoprite or Spar. Look for the produce section for fresh spinach and the dry goods aisle for rice and spices. For the butter and olive oil, check the dairy and cooking oil sections respectively.
Preparation method
- Separate the spinach leaves from the stems and keep the small leaves aside for garnishing.
- Wash the leaves and stems thoroughly under running water and dry the leaves using a salad spinner.
- Finely dice the onion and mince the garlic clove.
- Chop 8 spinach stems and set the remaining ones aside for other uses.
- Heat slightly more than 3 cups of water in a kettle until it reaches a boil.
- Heat a medium saucepan over low heat.
- Add the olive oil, diced onion, and chopped stems to the pan.
- Season with a pinch of salt and sauté for 3 minutes until softened.
- Add the garlic and bay leaf, sautéing for another minute.
- Add the rice to the saucepan.
- Season with 1 teaspoon of salt and a pinch of freshly grated nutmeg.
- Stir well for 1 minute so the grains are coated in oil, ensuring the rice becomes fluffy.
- Pour the 3 cups of boiling water over the rice.
- Increase the heat to medium and avoid stirring.
- When the water level drops to the level of the grains, lower the heat and partially cover the pan.
- Cook until all the water is absorbed.
- Check the doneness by gently pushing the grains aside with a fork to see the bottom of the pan.
- If any water remains, keep it on the heat for a few more moments.
- Turn off the heat and keep the pan covered for 5 minutes to finish cooking through the steam.
- 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 quickly sauté for 2 minutes.
- Remove the spinach to a bowl and repeat the process with the remaining leaves.
- After the rice has rested, fluff the grains with a fork.
- Fold the sautéed spinach leaves into the rice, mixing gently.
- Transfer to a serving platter and top with the reserved small leaves before serving.
Observations
This recipe elevates standard white rice into a nutritious and aromatic dish, strategically using spinach to preserve a vibrant color and fresh taste.
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