Brazilian recipe
Colourful arroz a grega (Arroz à grega)
Make colourful arroz a grega with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
3 cups de rice
6 cups de água
Salt to taste
Oil to taste
Butter to taste
1 caixa de grapess-passas
1 cenoura cortada em cubos pequenos
1 pimentão cortado em cubos pequenos
1 onion cortada em cubos pequenos
Saltsa chopped to taste
Cebolinha verde chopped to taste
Cheese parmesão grated to taste
6 cups de água
Salt to taste
Oil to taste
Butter to taste
1 caixa de grapess-passas
1 cenoura cortada em cubos pequenos
1 pimentão cortado em cubos pequenos
1 onion cortada em cubos pequenos
Saltsa chopped to taste
Cebolinha verde chopped to taste
Cheese parmesão grated to taste
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, feijao de corda, jilo, pastel, galinhada and abracadinhos are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Coloque a água, o salt e um fio de oil In a pan e place over the heat
- Assim que a água entrar em ebulição, add o rice previamente lavado e escorrido
- Mix levemente
- Reduza a intensidade do fogo
- Cook até que toda a água seja absorvida
- Desligue o fogo
- Mantenha a panela tampada por alguns minutes para finalizar o cozimento
- Em outra caçarola, derreta a butter e saute as grapess-passas
- Transfira as passas para uma tigela grande
- Add a cebolinha, a cenoura, o pimentão e a onion choppeds
- Add a saltsa e o cheese parmesão grated
- Coloque o rice cozido sobre os ingredientes na tigela
- Mix todos os componentes delicadamente para que fiquem bem incorporados
Observations
Colourful arroz a grega is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step for a home kitchen, while respecting the Brazilian culinary context where the recipe calls for it.
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