Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a Brazilian classic, appreciated for its balanced flavour and straightforward preparation.
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Ingredients
1 1/2 cups rice
1 bunch spinach
1/2 onion
1 clove garlic
1 bay leaf
3 cups water
2 tbsp butter
2 tbsp olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch spinach
1/2 onion
1 clove garlic
1 bay leaf
3 cups water
2 tbsp butter
2 tbsp olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
Look for the ingredients at local markets, supermarkets, and produce stalls: rice in the grains aisle, spinach in the fresh greens section, and the rest in the dried goods and dairy aisles. If needed, unsalted butter can be used as a substitute for butter.
Preparation method
- Separate the spinach leaves from the stems and set aside the baby leaves to garnish at the end
- Wash the leaves and stems well under running water and dry the leaves using a salad spinner
- Finely chop the onion and garlic clove
- Finely chop 8 spinach stems and set the rest aside for other preparations
- Heat a little over 3 cups of water in a kettle until it comes to a boil
- Heat a medium saucepan over low heat
- Add the olive oil, onion and chopped stems
- Season with a pinch of salt and sauté for 3 minutes until wilted
- Add the garlic and bay leaf, sautéing for 1 more minute
- Add the rice to the pan
- Season with 1 tsp of salt and a pinch of nutmeg
- Mix well for 1 minute so the grains are coated in the olive oil, ensuring the rice stays 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 cover the pan partially
- Cook until all the water has been absorbed
- Check the rice by gently moving the grains aside with a fork to see the bottom of the pan
- If there is still water, leave it on the heat for a few more moments
- Turn off the heat and keep the pan covered for 5 minutes to finish steaming
- While you wait, heat a large frying pan with 1 tbsp of butter over medium heat
- Add half of the spinach leaves, season with salt and quickly sauté for 2 minutes
- Transfer the spinach to a bowl and repeat with the other half of the leaves
- After the rice has rested, fluff the grains with a fork
- Fold the sautéed spinach leaves into the rice, mixing gently
- Transfer to a serving dish and finish with the reserved baby leaves before serving
Observations
This recipe turns plain white rice into a nourishing, fragrant dish, using spinach in a smart way to preserve its bright colour and flavour.
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