Greek rice: colorful, light and full of flavor

Light, festive and colorful recipe, perfect for accompanying fish, cod or meat for special Easter lunch

A rice full of colors and flavors, perfect for accompanying your dishes.

Enter for 4 people.

Classic (no restriction), vegetarian

Preparation: 00:45

Interval: 00:00

Tools

1 border (s), 1 pan (s), 1 kettle

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Greek rice ingredients:

– 1 1/2 cup (s) rice

– 3 cups (s) water, boiling

– 4 tablespoons of olive oil (or oil)

– 4 tablespoons of onion, chopped

– 1 cup (s) of carrots, cut into small cubes

– 1/2 cup (s) (tea) of red peppers, cut into small cubes

– 1/2 cup (s) (tea) of yellow pepper, cut into cubes

– 1/2 cup (s) (tea) of frozen pea

– 1/2 cup (s) (tea) of white grapetta (optional)

– 2 units (i) Bay leaves

– Go up to taste

Ingredients to finish

– Salsinha to taste, chopped

– Peanuts xerém to taste, coarsely chopped (or peanut without peanuts)

Pre-repair:

1. Separate all the ingredients and tools for the recipe.
2. Put a kettle on the fire with boiling water to cook the rice (see quantity in the ingredients).
3. Remove peas from the freezer.
4. Wash, peel and cut the onion.
5. Wash, peel and cut the carrot into small cubes.
6. Wash and dry the peppers. Cut in half, discard the seeds and white parts and cut into cubes.
7. Wash, dry and cut the parsley of the latest purposes. Reserve on paper towels.
8. Cross the peanuts abruptly.

PREPARATION:

Pilaf:

1. Put the olive oil or oil in a pan over low heat, add onion, carrots and peppers, season with salt and browning for 2 minutes or onion and peppers are wilted.
2. Add the rice and brown for another 1 or 2 minutes.
3. Sprinkle with boiling water, add the bay leaf and mix well.
4. Increase the fire in the vehicle and cook with the semi-tile pan (about 10 minutes).
5. When the water begins to dry, lower the heat and add the peas.
6. Keep the pan over low heat until the rice absorbs all the water (about 5 minutes).
7. Turn off the heat and add the white raisins.
8. Leave the pan covered for another 5 minutes for the end of the grains with cooking and the raisins hydrate with steam.

Finishing and assembly:

1. At the time of the service, discard the bay leaf and release the rice cereals with a fork.
2. Transfer the Pilaf For a serving bowl or plate and finish with the chopped parsley.
3. Decorate with xerém or coarsely chopped peanuts.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.