Brazilian recipe
Parsley Rice (Arroz com salsinha)
This parsley rice is a staple of Brazilian home cooking, cherished for its simplicity and the vibrant, fresh aroma of the herbs.
0.0 / 5 by 0 Reviews
Ingredients
1/2 onion
1/2 cup parsley
1 tablespoon olive oil
1 bay leaf
1 cup white rice
2 cups water
1/2 teaspoon salt
1/2 cup parsley
1 tablespoon olive oil
1 bay leaf
1 cup white rice
2 cups water
1/2 teaspoon salt
Where to find ingredients
Find fresh herbs and long-grain rice at local markets or supermarkets. If fresh parsley is unavailable, dried parsley may be used as a substitute, though fresh is ideal for the intended aroma.
Preparation method
- Peel and finely chop the onion.
- Wash the parsley, dry thoroughly, and chop coarsely.
- Pour a little more than 2 cups of water into a kettle and bring to a simmer over low heat.
- Heat a medium saucepan over low heat.
- Add the olive oil and chopped onion.
- Season with a pinch of salt and sauté for approximately 2 minutes until the onion is soft.
- Add the bay leaf and the rice to the saucepan.
- Stir continuously for 1 minute to ensure the grains are well coated with the olive oil.
- This process helps keep the rice fluffy after cooking.
- Measure exactly 2 cups of the boiling water and add it to the rice.
- Season with the remaining salt and mix well.
- Increase the heat to medium.
- Avoid stirring from this point on.
- When the water reaches the level of the grains, reduce the heat to low and partially cover the pan.
- Cook until all the water is absorbed.
- Check if the bottom of the pan is dry by using a fork to gently move the grains aside.
- Turn off the heat.
- Keep the pan covered for 5 minutes to finish cooking in the steam.
- Use a fork to fluff the rice, fold in the chopped parsley, and mix gently.
- Serve immediately.
Observations
This dish is a wonderful way to elevate everyday steamed white rice, bringing more flavor and color to your table with minimal effort.
Ratings and comments