VEGETARIAN, GLUTEN FREE
It has been a bit challenging for me to find time for blogging this year. We moved to a new house a couple of months ago and, after two years ‘working’ as a full-time mum, I started another full-time job! I usually leave the blogging work for the weekend but during this period it was a bit difficult to find the time and energy for that.
I am so glad to be back and happy to share this delightful dish with you. I just can’t get enough of rice dishes lately; I suppose it is my Brazilian taste that keeps me moving toward it. I remember when I was living in Brisbane and I was in this food court at my lunch break queuing in a “roast and veggie” restaurant right behind two young Brazilian blokes. They didn’t know I was Brazilian and I overheard them saying that it sucked they had all these meat with potatoes and pumpkin but didn’t have rice on the menu to go with it! That’s exactly how we Brazilians are: we eat rice pretty much with everything, anything, all the time: with beans (on a daily basis), with barbecue, we put it in our chicken soup, with feijoada (black bean stew), with moqueca (fish stew). We have hundreds of rice dishes like the coconut rice of Bahia state, a mouthwatering rice cooked in coconut milk so yes, rice is for Brazilians like potato is for the English or pasta for the Italians. Did I say we are also addicted to sweet and creamy rice custard for dessert?
Well, this baked rice is also a popular dish of the South of the country, probably inspired by Portuguese flavours because it has eggs, olives and olive oil. It’s super easy to make, simple and delicious. This version of the recipe is vegetarian and you can easily make it yours by adding shredded chicken, fried bacon, smoked ham, cooked ham hock or tofu. The choice of vegetables and herbs is also very flexible; the dish works well with pretty much any vegetable you have in your fridge.
Thanks a lot to my dear sister-in-law for another delicious recipe idea. This baked rice is done frequently by her as accompaniment for the Sunday roast banquet when the family comes over for lunch and there are a lot of people to feed. Reason being flavours are simple (so everybody enjoys) and it is easy to make. Basically just mix everything together and pop it in the oven. Serve it with your favourite salad and/or roast and enjoy.
The song choice for this meal is called “Coisas do Brasil”, which translates as “Things About Brazil”, composer is Guilherme Arantes, interpreted by Leila Pinheiro. Every time I listen to this song I feel teary because it represents a lot beautiful country called Brazil with the rhythm and the description of Rio de Janeiro’s lifestyle. It starts with the pleasing bossa-nova piano and then half-way through the chorus goes more or less like that: Things about Brazil, things about love, the city lights turning on, the fire of passions, at a pub by the sea… (overseeing) the green-blue (colours) of Rio de Janeiro… I think the way Guilherme Arantes summarised Brazil is simply enchanting and totally true. Do you agree? Have you ever been to Brazil? Listen to the song and get inspired to be tele-transported or get ready to pack your bags!
4 cups (1 litre) boiling water
½ tbs powdered vegetable stock
2 cups long grain or basmati rice
100ml extra-virgin olive oil
1 cup carrot, roughly grated
1 cup cooked corn kernels
1 red capsicum (red bell pepper), finely chopped
3 spring onions (scallions), finely chopped
½ bunch parsley, finely chopped
1 tbs ground turmeric
½ cup freshly grated extra-sharp parmesan
Salt and freshly ground pepper
4 hard-boiled eggs, sliced
150g green olives, pitted and roughly chopped
½ cup spring onions (scallions), finely chopped
1 cup cooked green beans, finely sliced (optional)
1. Pre-heat the oven 180oC.
2. Dissolve the stock in boiling water.
3. In a large bowl combine rice, oil, all the vegetables, herbs, turmeric and parmesan. Transfer the mixture a a large and deep baking dish.
4. Slowly pour in the stock and mix well. Lightly season with salt and pepper. Cover with foil and bake for 35 minutes or until rice is soft and slightly moist. Remove the foil and bake for a further 10 minutes.
5. Remove from the oven, garnish with eggs, olives, spring onions and green beans (if using). Serve with a salad and/or a roast, if desired.
Receita em Português
Arroz de Forno (Vegetariano)
4 xícaras (1 litro) de água fervente
½ colher de sopa de caldo de legumes em pó
2 xícaras de arroz branco
100ml de azeite de oliva extra-virgem
1 xícara de cenoura ralada
1 xícara de grãos de milho cozidos
1 pimentão vermelho, picadinho
3 cebolinhas picadinhas
½ ramo de salsa , picadinha
1 colher de sopa cúrcuma (açafrão da terra) em pó
½ xícara de parmesão (forte) ralado fresco
Sal e pimenta moída na hora
4 ovos cozidos, cortados em rodelas
150g de azeitonas verdes
½ cebolinha, picadinha
1 xícara de vagem cozida, picadinha
1. Pré- aqueça o forno 180oC .
2. Dissolva o caldo na água fervente .
3. Em uma tigela grande misture o arroz , óleo, todos os legumes , ervas , açafrão e parmesão. Transfira a mistura para uma forma grande e funda.
4. Despeje lentamente no caldo e misture bem. Tempere com sal e pimenta à gosto. Cubra com papel alumínio e leve ao forno por 35 minutos ou até que o arroz fique macio e ligeiramente úmido. Retire o papel alumínio e asse por mais 10 minutos .
5. Retire do forno , decore com ovos, azeitonas, cebolinha, e vagens (se optar). Sirva com uma salada e / ou um assado , se desejar.
Obs: transforme a receita adicionando frango desfiado, lombo picadinho, bacon ou tofu e misture com os ingredientes acima antes de assar.
Serve: 8-10 porções