Brazilian recipe
Spinach Rice
This spinach rice is a staple of Brazilian home cooking, cherished for its perfectly balanced flavors and simple preparation method.
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Ingredients
1 1/2 cups long-grain white rice
1 bunch fresh spinach
1/2 onion, finely chopped
1 garlic clove, minced
1 bay leaf
3 cups water
2 tablespoons butter
2 tablespoons olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch fresh spinach
1/2 onion, finely chopped
1 garlic clove, minced
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 fresh spinach, onions, garlic, and pantry staples like rice, butter, and olive oil at local markets like Shoprite or Pick n Pay. Fresh produce sections typically stock seasonal greens like spinach, while dry goods are available in the cereal and grains aisle.
Preparation method
- Separate the spinach leaves from the stems and keep the small shoots aside for garnishing later.
- 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 finely and set the rest aside for other uses.
- Heat slightly more than 3 cups of water in a kettle until it reaches a boil.
- Place a medium saucepan over low heat.
- Add the olive oil, chopped onion, and the diced spinach stems to the pan.
- Season with a pinch of salt and sauté for 3 minutes until they soften.
- Stir in the minced garlic and the bay leaf, sautéing for another minute.
- Add the rice to the saucepan.
- Season with 1 teaspoon of salt and a dash of nutmeg.
- Stir well for 1 minute to coat every grain in oil, ensuring the final texture remains fluffy.
- Pour the 3 cups of boiling water over the rice.
- Turn the heat to medium and avoid stirring from this point on.
- Once the water level drops to the level of the rice grains, lower the heat and partially cover the pot.
- Cook until all the water has been absorbed.
- Check for doneness by gently pushing the grains aside with a fork to peek at the bottom of the pan.
- If any liquid remains, continue cooking for a few more moments.
- Turn off the heat and let the pot sit covered for 5 minutes to steam finish the grains.
- While the rice rests, heat a large frying pan over medium heat with 1 tablespoon of butter.
- Add half of the spinach leaves, season with salt, and flash-sauté for 2 minutes.
- Remove the spinach to a bowl and repeat the process with the remaining leaves.
- After the resting time, fluff the cooked rice with a fork.
- Gently fold the sautéed spinach leaves into the rice.
- Transfer to a serving dish and garnish with the reserved fresh shoots before serving.
Observations
This recipe elevates standard white rice into a nutritious and aromatic dish. By incorporating spinach strategically, you preserve its vibrant color and earthy flavor, making it an excellent side dish for any meal.
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