Brazilian recipe
Parsley Rice (Arroz com salsinha)
Parsley rice is a classic Brazilian side dish, celebrated for its simplicity and the fresh, aromatic touch provided by the herbs.
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Ingredients
1/2 onion
1/2 cup parsley
1 tablespoon olive oil
1 bay leaf
1 cup rice
2 cups water
1/2 teaspoon salt
1/2 cup parsley
1 tablespoon olive oil
1 bay leaf
1 cup rice
2 cups water
1/2 teaspoon salt
Where to find ingredients
Onions, fresh parsley, and rice are widely available in local markets and grocery stores. Olive oil can be sourced from standard supermarkets. As a substitute for fresh parsley, dried parsley may be used, though fresh is highly recommended for the intended aroma.
Preparation method
- Peel and finely chop the onion.
- Wash the parsley, dry thoroughly, and chop coarsely.
- Bring slightly more than 2 cups of water to a boil in a kettle over low heat.
- Heat a medium saucepan over low heat.
- Add the olive oil and the chopped onion.
- Season with a pinch of salt and sauté for approximately 2 minutes until the onion is soft.
- Add the bay leaf and the rice to the saucepan.
- Stir continuously for 1 minute to ensure the grains are well coated with olive oil.
- This process helps keep the rice fluffy after cooking.
- Measure exactly 2 cups of boiling water and add to the rice.
- Season with the remaining salt and mix well.
- Increase the heat to medium.
- Avoid stirring from this point on.
- When the water reaches the level of the rice grains, reduce the heat and partially cover the pan.
- Cook until all the water has been absorbed.
- Check if the bottom of the pan is dry using a fork to nudge the grains aside.
- Turn off the heat.
- Keep the pan covered for 5 minutes to finish cooking through the steam.
- Use a fork to fluff the grains, fold in the chopped parsley, and mix gently.
- Serve immediately.
Observations
This dish is an excellent way to elevate everyday white rice, bringing more flavor and vibrant color to the table with minimal effort.
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