Brazilian yellow rice
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 283, total fat 8 G., saturated fats 1 G., proteins 6 G., carbohydrates 45 G., fiber 0 G., cholesterol 3 mg, sodium 416 mg, sugar 2 G.
Calories 283, total fat 8 G., saturated fats 1 G., proteins 6 G., carbohydrates 45 G., fiber 0 G., cholesterol 3 mg, sodium 416 mg, sugar 2 G.
"This dish was brought to Brazil in the 16th century by Portuguese colonizers. Initially, saffron was used to give the rice its characteristic yellow color, but it was later replaced by the more popular and readily available turmeric. A friend from Brazil shared this recipe with me. In her family, yellow rice is traditionally served with black beans, cooked with similar ingredients, to enhance the flavor and complete the dish. On special occasions, they add chicken, bell peppers, and green peas, turning the rice into a dish called galinhada," says Michelle Warner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 1 small onion, diced (about 1/2 cup)
- 0.5 tsp turmeric
- 1/4 tsp. coriander
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- Coarse salt
- 1 cup long-grain white rice
- 1 and 3/4 tbsp. chicken broth
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Cooking the dish according to the recipe:
- In a medium saucepan, heat the oil over medium-high heat until shimmering. Add the onion, turmeric, coriander, cumin, garlic powder, and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onion is softened and the spices are toasted, 3 to 4 minutes.
- Add the rice and stir until the grains are golden brown and the onion mixture infuses the flavor. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly, and simmer for 15 minutes.
- Remove the pan from the heat and let it sit, covered, for another 10 minutes; the rice should steam. Remove the lid. Let all the broth be absorbed. Fluff the rice with a fork before serving.
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