Arroz à grega
In this article, we will thoroughly explore Arroz à grega and its impact on different areas of life. From its origins to its presence in today's society, Arroz à grega has played a fundamental role in the way we interact, work and relate to the world around us. Through detailed analysis, we will examine the different perspectives and opinions regarding Arroz à grega, as well as its evolution over time. This article seeks to provide a complete and multidimensional view of Arroz à grega, allowing readers to better understand its importance and significance in various contexts.
 |
| Part of a series on |
| Brazilian cuisine |
|---|
| Types of food |
| See also |
Arroz à grega (Portuguese pronunciation: [ɐˈʁoˌza ˈɡɾeɡɐ], "Greek-style rice") is a Brazilian dish, consisting of rice cooked with raisins and small pieces of vegetables, the most common of them small cubes of carrot, green peas, sweet corn and spring onions.
Preparation
Arroz à grega is made with a high-starch, short grain rice of the same type that is used to make risotto. The rice is sautéed in olive oil with grated carrot, mashed garlic, onion and chopped green chilis. Some recipes also add tomatoes.[1] Boiling water is added and after allowing the rice to simmer, peas are added and some margarine or butter. The rice is allowed to rest before serving. It can be served as a side for camarão à grega or fish.[2][3]
References
- ^ Bicudo, Wanda Lopes (9 March 2016). Almoço da Bisa: Arroz. ISBN 9788565056601.
- ^ Gusmão, Dalvanira. Sabor & Arte Vol 4, Volume 4. ISBN 9788574972787.
- ^ Valenzi, Margarida (1998). Receitas para diabéticos. ISBN 9788527903226.
