European
Portugal - Pasta and Grains
Arroz de Grelos Malandrinho
Chef's Menu Description
A northern Portuguese trattoria classic: slightly bitter turnip greens (grelos de nabo) simmered with Carolino rice in a garlicky, saucy tomato-tinted broth.
Ingredients
- • 300g Portuguese Carolino rice
- • 350g fresh turnip greens (grelos de nabo), washed and roughly chopped
- • 1 onion chopped, 3 cloves garlic minced
- • 1 ripe tomato grated, 1 bay leaf, 4 tbsp olive oil
- • 850ml hot vegetable or poultry stock, salt and black pepper
Preparation Steps
1
Phase 1
Heat Portuguese olive oil in a wide pan. Sauté chopped onion, garlic, and bay leaf over medium heat for 6 minutes until soft. Stir in grated tomato and cook for 3 minutes.
2
Phase 2
Add the chopped turnip greens and toss for 3 minutes until wilted and vibrant dark green.
3
Phase 3
Stir in Carolino rice to coat in the green juices. Pour in boiling broth and season with salt. Simmer over medium-low heat for 14-16 minutes, stirring occasionally, until creamy and pleasantly soupy.
4
Phase 4
Remove from heat while still very loose and saucy. Rest for 2 minutes and ladle into warm bowls.