Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a cherished classic in Brazilian home cooking, prized for its balanced flavors and effortless preparation.
0.0 / 5 by 0 Reviews
Ingredients
1 1/2 cups white rice
1 bunch fresh 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 fresh 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
You can find fresh produce and pantry staples at local markets or major supermarkets like Solomon Islands National Provident Fund (NPF) Plaza retailers or general grocery stores in Honiara. For fresh greens like spinach, local farmers' markets often provide the best quality.
Preparation method
- Separate the spinach leaves from the stems and keep the small tips for garnishing at the end.
- 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 spinach stems and set the rest aside for other uses.
- Bring a little over 3 cups of water to a boil in a kettle.
- Place a medium saucepan over low heat.
- Add the olive oil, diced onion, and the chopped stems to the pan.
- Season with a pinch of salt and sauté for 3 minutes until softened.
- Stir in the garlic and the bay leaf, cooking for another minute.
- Add the rice to the pan.
- Season with 1 teaspoon of salt and a pinch of nutmeg.
- Stir well for 1 minute to ensure the grains are coated in the oil, which helps achieve 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 reaches the level of the grains, lower the heat and partially cover the pot with a lid.
- Cook until all the water has been absorbed.
- Check the doneness by gently pushing the rice aside with a fork to see the bottom of the pan.
- If there is still water left, keep cooking for a few more moments.
- Turn off the heat and keep the pan covered for 5 minutes to allow the rice to finish steaming.
- While the rice rests, heat a large skillet with 1 tablespoon of butter over medium heat.
- Add half of the spinach leaves, season with salt, and quickly sauté for 2 minutes.
- Transfer the sautéed spinach to a bowl and repeat the process with the remaining leaves.
- After the resting period, fluff the rice gently with a fork.
- Fold the sautéed spinach into the rice, mixing delicately.
- Transfer to a serving dish and top with the reserved spinach tips before serving.
Observations
This recipe elevates humble long-grain rice into a fragrant, nutritious side dish. By incorporating spinach strategically, you retain both a vibrant color and a fresh, earthy flavor that complements any main course.
Ratings and comments