Recipe by Midwest Maven
A delicious side dish from Brazil.
Top Review by IngridH
I have to start by saying that I didn't follow the method at all, just used the ingredients. I can't seem to get rice correct on the stove, especially since I cook for one, so I use a fuzzy logic rice cooker. I cut the onion, garlic and herbs by four, and used 3/4 cup rice plus 7/8 (or a bit more) homemade chicken stock. I started by sauteing the rice in oil (in the cooking bowl), then adding most of the onion paste and cooking that for a minute or two. Then I added the stock, closed the lid, and let it go until the cooker stopped. Perfect! The smell as it cooked was heavenly, and the finished dish did not disappoint. I didn't need to add any salt, as my stock was salty enough. I'll definitely make this again, it was easy and wonderful! Made for ZWT7- Emerald City Shakers
- 1 large onion, peeled and cut into chunks
- 10 garlic cloves, peeled
- 118.29 ml fresh parsley leaves
- 118.29 ml fresh basil leaf
- 44.37 ml corn oil
- 473.18 ml long grain rice
- salt and pepper, to taste
- 709.77 ml chicken stock
Directions See How It's Made
- Combine the first 4 ingredients in a food processor and puree.
- Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
- Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
- Add the stock and bring to a boil.
- Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
- Stir in the reserved tablespoon of the onion mixture and serve.