Brazilian recipe
Spinach Rice
A staple of Brazilian home cooking, this spinach rice is a perfect way to elevate plain white rice with fresh greens and a hint of nutmeg.
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Ingredients
1 1/2 cups long-grain white rice
1 bunch fresh spinach
1/2 onion, finely diced
1 garlic clove, minced
1 bay leaf
3 cups water
2 tbsp butter
2 tbsp olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch fresh spinach
1/2 onion, finely diced
1 garlic clove, minced
1 bay leaf
3 cups water
2 tbsp butter
2 tbsp 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 supermarkets or independent greengrocers. Standard long-grain white rice and pantry staples such as olive oil and butter are readily available in the baking and dry goods aisles of any major food retailer.
Preparation method
- Separate the spinach leaves from the stems and set aside the smaller, tender shoots 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 of the spinach stems and keep the rest aside for other uses.
- Heat a little over 3 cups of water in a kettle until it reaches a rolling boil.
- Place a medium saucepan over low heat.
- Add the olive oil, diced onion, and the chopped spinach stems to the pan.
- Season with a pinch of salt and sauté for 3 minutes until the stems have softened.
- Add the garlic and bay leaf, sautéing for another minute until fragrant.
- Add the rice to the saucepan.
- Season with 1 teaspoon of salt and a grating of fresh nutmeg.
- Stir well for 1 minute, ensuring each grain is coated in the oil to guarantee a fluffy texture.
- Pour the 3 cups of boiling water over the rice.
- Increase the heat to medium and avoid stirring from this point on.
- Once the water level reaches the surface of the rice, reduce the heat to low and partially cover the pan.
- Simmer until all the liquid has been fully absorbed.
- Check for doneness by gently pushing the grains aside with a fork to peek at the bottom of the pan.
- If there is still moisture at the base, continue cooking for a few more moments.
- Turn off the heat and keep the pan covered for 5 minutes to allow the rice to finish cooking in its own steam.
- While the rice rests, heat a large frying pan over medium heat with 1 tablespoon of butter.
- Add half of the spinach leaves, season with salt, and sauté quickly for 2 minutes.
- Remove the wilted spinach to a bowl and repeat the process with the remaining leaves.
- After the resting time, fluff the rice gently with a fork.
- Gently fold the sautéed spinach into the rice until evenly combined.
- Transfer to a serving platter and top with the reserved fresh shoots before serving.
Observations
This recipe transforms everyday long-grain white rice into a vibrant and nutritious side dish. By carefully sautéing the spinach and folding it in at the end, you preserve both the bright colour and the fresh flavour, making it a reliable and elegant accompaniment for any main course.
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