Brazilian recipe
Parsley Rice (Arroz com salsinha)
Parsley rice is a staple in Brazilian cuisine, celebrated for its simplicity and the vibrant, fresh lift that herbs bring to the dish.
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Ingredients
1/2 onion
1/2 cup parsley
1 tablespoon olive oil
1 bay leaf
1 cup white rice
2 cups water
1/2 teaspoon salt
1/2 cup parsley
1 tablespoon olive oil
1 bay leaf
1 cup white rice
2 cups water
1/2 teaspoon salt
Where to find ingredients
Find fresh produce like onions and parsley in the vegetable aisle of any local grocery store. Use standard long-grain white rice found in the grains section.
Preparation method
- Peel and finely chop the onion.
- Wash the parsley, dry it well, and chop it coarsely.
- Pour slightly more than 2 cups of water into a kettle and bring to a simmer 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 about 2 minutes until the onion is soft.
- Add the bay leaf and the rice to the pan.
- Stir constantly for 1 minute to ensure the grains are well coated in the olive oil.
- This process helps keep the rice light and fluffy after cooking.
- Measure exactly 2 cups of the boiling water and add it 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 level reaches the surface of the grains, reduce the heat to low and partially cover the pan.
- Cook until all the water is absorbed.
- Check if the bottom of the pan is dry by using a fork to push the grains aside.
- Turn off the heat.
- Keep the pan covered for 5 minutes to finish steaming.
- Use a fork to fluff the rice, fold in the chopped parsley, and mix gently.
- Serve immediately.
Observations
This dish is a wonderful way to elevate your everyday white rice, adding extra flavor and a pop of color to the table with minimal effort.
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