Brazilian recipe
Delicious Spinach Rice (Arroz com espinafre)
Spinach rice is a Brazilian culinary classic, valued for its balanced flavors and ease of preparation.
0.0 / 5 by 0 Reviews
Ingredients
3 cups water
Freshly grated nutmeg to taste
1 bay leaf
Salt to taste
2 tablespoons butter
1/2 onion
1 bunch spinach
1 1/2 cups rice
1 garlic clove
2 tablespoons olive oil
Freshly grated nutmeg to taste
1 bay leaf
Salt to taste
2 tablespoons butter
1/2 onion
1 bunch spinach
1 1/2 cups rice
1 garlic clove
2 tablespoons olive oil
Where to find ingredients
Ingredients can be purchased at local grocery stores and supermarkets.
Preparation method
- Separate the spinach leaves from the stalks and set aside the small sprouts for final decoration
- Wash the leaves and stalks thoroughly under running water and dry the leaves using a salad spinner
- Finely chop the onion and the garlic clove
- Chop 8 spinach stalks and save the rest for other preparations
- Heat just over 3 cups of water in a kettle until it reaches a boil
- Heat a medium pot over low heat
- Add the olive oil, onion, and chopped stalks
- Season with a pinch of salt and sauté for 3 minutes until softened
- Add the garlic and bay leaf, sautéing for another minute
- Add the rice to the pot
- Season with 1 teaspoon of salt and a pinch of nutmeg
- Stir well for 1 minute so the grains are coated in oil, ensuring the rice remains 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 pot
- Cook until all the water is absorbed
- Check the doneness by gently pushing the grains aside with a fork to see the bottom of the pot
- If there is still water, keep it on the heat for a few more moments
- Turn off the heat and keep the pot covered for 5 minutes to finish cooking with the steam
- While waiting, heat a large frying pan with 1 tablespoon of butter over medium heat
- Add half of the spinach leaves, season with salt, and sauté quickly for 2 minutes
- Remove the spinach to a bowl and repeat the procedure with the remaining leaves
- After the rice rests, fluff the grains with a fork
- Gently fold the sautéed spinach leaves into the rice
- Transfer to a serving dish and finish with the reserved sprouts before serving
Observations
This recipe transforms plain white rice into a nutritious and aromatic dish, using spinach strategically to maintain vibrant color and flavor.
Ratings and comments