Brazilian recipe
Rice with spinach (Arroz com espinafre)
Rice with spinach is a Brazilian classic, valued 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
Rice, spinach, onion, garlic, bay leaves, butter, olive oil, nutmeg and salt can be found in supermarkets, greengrocers and general food shops.
Preparation method
- Separate the spinach leaves from the stalks and reserve the small shoots for decorating at the end
- Wash the leaves and stalks well under running water and dry the leaves using a salad spinner
- Finely chop the onion and garlic clove
- Chop 8 spinach stalks and reserve the rest for other preparations
- Heat a little more than 3 cups of water in a kettle until it comes to the boil
- Heat a medium pan over low heat
- Add the olive oil, onion and chopped stalks
- Season with a pinch of salt and sauté for 3 minutes until wilted
- Add the garlic and bay leaf, sautéing for 1 more minute
- Place the rice in the pan
- Season with 1 teaspoon salt and a pinch of nutmeg
- Mix well for 1 minute so the grains are coated in olive oil, helping the rice stay 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 partially cover the pan
- Cook until all the water is absorbed
- Check the point by gently moving the grains aside with a fork to see the bottom of the pan
- If there is still water, keep 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
- Meanwhile, heat a large frying pan with 1 tablespoon butter over medium heat
- Add half 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, loosen the grains with a fork
- Fold the sautéed spinach leaves into the rice, mixing gently
- Place on a serving dish and finish with the reserved shoots before serving
Observations
This recipe turns ordinary white rice into a nourishing, aromatic dish, using spinach strategically to keep its colour and vibrant flavour.
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