Brazilian recipe
Colourful arroz a grega (Arroz à grega)
Make colourful rice dish 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
1 colher de butter
1 caixa de uvas-passas
5 colheres de ervilha
Cenoura to taste
Pimentão to taste
Onion to taste
Saltsa to taste
Cebolinha verde to taste
Cheese parmesão grated to taste
6 cups de água
Salt to taste
Oil to taste
1 colher de butter
1 caixa de uvas-passas
5 colheres de ervilha
Cenoura to taste
Pimentão to taste
Onion to taste
Saltsa to taste
Cebolinha verde 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, catupiry, cassava flour, pamonha, coxinha, quindim, curau, pastel and farofa are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Coloque a água In a pan e add o salt e um fio de oil
- Place over the heat e aguarde a fervura
- Coloque o rice já lavado e mexa delicadamente
- Reduza a chama do fogão
- Cook até que a água seque por completo
- Retire o rice do fogo e set aside
- Derreta a butter em uma frigideira ou caçarola
- Saute as uvas-passas e as ervilhas
- Transfira essa mistura para uma tigela funda
- Add a cebolinha, a cenoura, o pimentão, a onion, a saltsa e o parmesão à tigela
- Incorpore o rice cooked aos ingredientes na tigela
- Mix tudo cuidadosamente até ficar homogêneo
Observations
Colourful arroz a grega is colourful rice dish, 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: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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