Brazilian recipe
Vegetable Rice With Raisins (Arroz à grega)
A festive Brazilian rice dish mixed with peas, carrot, capsicum, raisins and parmesan, good for adding colour beside roast meat or fish.
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Ingredients
3 cups rice
6 cups water
Salt to taste
Oil to taste
1 spoon butter
1 box raisins
5 spoons peas
Carrot to taste
Capsicum to taste
Onion to taste
Parsley to taste
Spring onion to taste
Grated parmesan cheese to taste
6 cups water
Salt to taste
Oil to taste
1 spoon butter
1 box raisins
5 spoons peas
Carrot to taste
Capsicum to taste
Onion to taste
Parsley to taste
Spring onion to taste
Grated parmesan cheese to taste
Where to find ingredients
For SB, rice, salt, oil, butter, raisins, peas and parmesan can be found in market stalls, trade stores and supermarket shelves, while carrot, capsicum, onion, parsley and spring onion are usually in the fresh produce section. Frozen or tinned peas may be used only as a substitute for peas if fresh ones are unavailable.
Preparation method
- Put the water in a pot and add the salt and a drizzle of oil
- Place over the heat and wait for it to boil
- Add the washed rice and stir gently
- Turn the stove flame down
- Cook until the water has dried completely
- Take the rice off the heat and set aside
- Melt the butter in a frying pan or casserole
- Saute the raisins and peas
- Transfer this mixture to a deep bowl
- Add the spring onion, carrot, capsicum, onion, parsley and parmesan to the bowl
- Fold the cooked rice into the ingredients in the bowl
- Mix everything carefully until evenly combined
Observations
This rice is a handy choice when you want something a little brighter for gatherings or for making an ordinary meal feel more complete. The vegetables, raisins and cheese give it a gentle balance of savoury flavour and light sweetness.
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