Brazilian recipe
Spinach Rice
Spinach rice is a classic of Brazilian cuisine, valued for its balanced combination of flavors and ease of 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 tablespoons butter
2 tablespoons 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 tablespoons butter
2 tablespoons olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
You can find fresh spinach, long-grain white rice, and aromatics like onions and garlic at most local grocery stores, farmers' markets, or produce markets.
Preparation
- Separate the spinach leaves from the stems and set aside the small sprouts for garnish
- Wash the leaves and stems thoroughly under running water
- Dry the leaves using a salad spinner
- Finely dice the onion and the garlic clove
- Chop 8 spinach stems and set the rest aside for other uses
- Heat just over 3 cups of water in a kettle until boiling
- Warm a medium saucepan over low heat
- Add the olive oil, onion, and chopped stems
- Season with a pinch of salt
- Sauté for 3 minutes until they wilt
- Add the garlic and the bay leaf
- Sauté for another 1 minute
- Add the rice to the saucepan
- Season with 1 teaspoon of salt and a pinch of nutmeg
- Stir well for 1 minute so the grains are coated in oil
- This ensures the rice stays fluffy
- Pour the 3 cups of boiling water over the rice
- Increase the heat to medium
- Avoid stirring
- When the water level reaches the surface of the grains
- Lower the heat and cover the pan partially
- Cook until all the water is 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
- Keep it on the heat for a few more moments
- Turn off the heat
- Keep the pan covered for 5 minutes to finish cooking in the steam
- While waiting
- Heat a large skillet with 1 tablespoon of butter over medium heat
- Add half of the spinach leaves
- Season with salt
- Sauté quickly for 2 minutes
- Remove the spinach to a bowl
- Repeat the process with the other half of the leaves
- After the rice has rested
- Fluff the grains with a fork
- Incorporate the sautéed spinach leaves into the rice
- Mix gently
- Transfer to a serving dish
- Finish with the reserved sprouts before serving
Notes
This recipe transforms plain white rice into a nutritious and aromatic dish, using spinach strategically to maintain a vibrant color and fresh flavor.
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