Brazilian recipe
Spinach Rice
Spinach rice is a beloved Brazilian staple, celebrated for its perfect balance of flavors and its effortless preparation.
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Ingredients
1 1/2 cups rice
1 bunch spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups water
2 tablespoons butter
2 tablespoons olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups water
2 tablespoons butter
2 tablespoons olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
You can find long-grain rice, fresh onions, garlic, and spinach at local markets such as Kariakoo or supermarkets like Shoprite and Quality Plaza. Use premium butter from the dairy section and high-quality olive oil. If specific varieties are unavailable, standard local produce works perfectly as a substitute.
Preparation method
- Separate the spinach leaves from the stems and reserve a few small leaves for garnish.
- Wash the leaves and stems thoroughly under running water and dry the leaves using a salad spinner.
- Finely dice the onion and mince the garlic clove.
- Chop 8 spinach stems and set aside the remaining stems for other uses.
- Heat just over 3 cups of water in a kettle until it comes to a boil.
- Place a medium saucepan over low heat.
- Add the olive oil, diced onion, and the chopped stems to the pan.
- Season with a pinch of salt and sauté for 3 minutes until they soften.
- Add the garlic and the bay leaf, sautéing for another minute.
- Add the rice to the pan.
- Season with 1 teaspoon of salt and a pinch of nutmeg.
- Stir well for 1 minute to ensure the grains are coated in the oil, which helps the rice cook up fluffy.
- Pour the 3 cups of boiling water over the rice.
- Increase the heat to medium and avoid stirring.
- Once the water level reaches the top of the grains, reduce the heat to low and partially cover the pan.
- Cook until all the water has been absorbed.
- Check for doneness by gently pushing the grains aside with a fork to see the bottom of the pan.
- If there is still water remaining, continue to cook for a few more moments.
- Turn off the heat and keep the pan covered for 5 minutes to allow the rice to finish steaming.
- While the rice rests, heat a large skillet with 1 tablespoon of butter over medium heat.
- Add half of the spinach leaves, season with salt, and quickly sauté for 2 minutes.
- Transfer the sautéed spinach to a bowl and repeat the process with the remaining leaves.
- After the resting period, fluff the rice with a fork.
- Gently fold the sautéed spinach into the rice until well combined.
- Transfer to a serving platter and top with the reserved fresh spinach leaves before serving.
Observations
This recipe elevates humble white rice into a nutritious, aromatic dish, utilizing spinach strategically to preserve its vibrant color and earthy flavor.
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