Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a Brazilian classic, appreciated for its balanced flavour and easy preparation.
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Ingredients
1 1/2 cups 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
Look for the rice, bay leaf, salt, nutmeg, butter, oil, onion, garlic, and spinach in the rice, herbs, and produce sections of any supermarket or public market. For a fresher result, choose spinach with crisp leaves and firm stems.
Preparation method
- Separate the spinach leaves from the stems and reserve the small shoots for garnish at the end
- Wash the leaves and stems well 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 a little over 3 cups of water in a kettle until it comes to a boil
- Heat a medium pan 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 1 more minute
- Add the rice to the pan
- Season with 1 teaspoon salt and a pinch of nutmeg
- Mix well for 1 minute so the grains are coated in the olive oil, ensuring the rice stays fluffy
- Pour the 3 cups of boiling water over the rice
- Increase the heat to medium and avoid stirring
- When the water reaches the level of the grains, lower the heat and cover the pan partially
- Cook until all the water has been absorbed
- Check doneness by gently separating 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 pan covered for 5 minutes to finish cooking in the steam
- While you wait, heat a large skillet with 1 tablespoon butter over medium heat
- Add half of the spinach leaves, season with salt, and sauté quickly for 2 minutes
- Transfer the spinach to a bowl and repeat the same 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 dish and finish with the reserved shoots before serving
Observations
This recipe turns ordinary white rice into a nutritious, aromatic dish, using spinach in a smart way to keep the colour and flavour vibrant.
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