Brazilian recipe
Festive Greek-Style Rice (Arroz à grega)
A staple of Brazilian home cooking, this dish elevates everyday rice by folding in a vibrant medley of crisp vegetables, sweet sultanas, and savoury parmesan.
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Ingredients
3 cups long-grain white rice
6 cups water
Salt to taste
Splash of vegetable oil
Knob of butter
1 box sultanas
1 carrot, finely diced
1 bell pepper, finely diced
1 onion, finely diced
Handful of fresh parsley, chopped
Handful of spring onions, chopped
Grated parmesan cheese to taste
6 cups water
Salt to taste
Splash of vegetable oil
Knob of butter
1 box sultanas
1 carrot, finely diced
1 bell pepper, finely diced
1 onion, finely diced
Handful of fresh parsley, chopped
Handful of spring onions, chopped
Grated parmesan cheese to taste
Where to find ingredients
You can source these ingredients at any major New Zealand supermarket such as Countdown, New World, or Pak'nSave. Fresh vegetables and herbs are best found in the produce aisle. For the rice, a standard long-grain or basmati variety works well. If you prefer a different texture, some cooks substitute sultanas with dried cranberries, though the original recipe calls for classic sultanas.
Preparation method
- Place the water, salt, and a splash of oil in a pot over high heat.
- Once the water reaches a rolling boil, add the rice, which has been previously rinsed and drained.
- Stir briefly.
- Reduce the heat to low.
- Simmer until all the liquid has been fully absorbed by the rice.
- Remove from the heat.
- Keep the pot covered for a few minutes to allow the steam to finish the cooking process.
- In a separate frying pan, melt the butter and sauté the sultanas until plump.
- Transfer the sultanas to a large mixing bowl.
- Add the chopped spring onions, carrot, bell pepper, and onion to the bowl.
- Mix in the chopped parsley and grated parmesan.
- Add the cooked rice to the bowl with the other ingredients.
- Fold everything together gently until the vegetables and seasonings are evenly distributed.
Observations
This straightforward recipe transforms plain white rice into a colourful, sophisticated dish that serves as the perfect side for Sunday roasts or as a standalone meal. Sautéing the aromatics and vegetables creates an irresistible fragrance and a satisfying, varied texture in every bite.
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