Brazilian recipe
Brazilian Spinach Rice
Brazilian spinach rice is a classic Brazilian side dish, appreciated for its balanced flavors and easy 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
In the United States, these ingredients are easy to find at grocery stores, supermarkets, farmers markets, and Latin American food shops.
Preparation method
- Separate the spinach leaves from the stems and set aside the tender shoots for garnishing at the end
- Wash the leaves and stems well under running water, then dry the leaves in a salad spinner
- Finely chop the onion and garlic clove
- Chop 8 spinach stems and reserve the rest for other preparations
- Heat a little more than 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 saute for 3 minutes, until softened
- Add the garlic and bay leaf, sauteing for 1 more minute
- Add the rice to the pan
- Season with 1 teaspoon salt and a pinch of nutmeg
- Stir well for 1 minute so the grains are coated in the oil, helping the rice cook up fluffy and separate
- 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 partially cover the pan
- Cook until all the water has been absorbed
- Check doneness by gently moving the grains aside with a fork to see the bottom of the pan
- If there is still water, keep it over the heat for a few more moments
- Turn off the heat and keep the pan covered for 5 minutes to finish cooking in the steam
- While you wait, heat a large skillet with 1 tablespoon butter over medium heat
- Add half of the spinach leaves, season with salt, and saute quickly for 2 minutes
- Transfer the spinach to a bowl and repeat the process with the other half of the leaves
- After the rice has rested, fluff the grains with a fork
- Fold the sauteed spinach leaves into the rice, mixing gently
- Transfer to a serving dish and finish with the reserved tender shoots before serving
Observations
This recipe turns everyday white rice into a nutritious, aromatic dish, using spinach strategically to keep its color and flavor bright.
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