A Taste of Greece in Brazil: Arroz a Grega Recipe

Ingredients:

- 2 cups [Carolina Basmati Rice]
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1 small onion, minced
- 1 large carrot, peeled and finely diced
- 1 red bell pepper, seeded and finely diced
- 1 yellow or orange bell pepper, seeded and finely diced
- 3 cloves garlic, minced
- 1 cup peas, frozen or fresh
- 1/2 cup golden raisins
- Salt and freshly ground pepper, to taste
- 3 cups hot water
- Optional: 1 bay leaf
- 1/3 cup chopped parsley
- 2 green onions, chopped

Preparation:

- Place the rice in a fine mesh sieve and rinse until the water runs clear. Reserve to dry.
- In a large pot, over medium heat, heat the oil and butter. Once the butter has melted, add the onion and sauté for a couple minutes, until translucent. - Then, add the carrot and bell peppers, and continue sautéing until they begin to soften, about 2-3 minutes. Stir in the garlic and cook for a minute, until fragrant.
- Add the the peas and raisins and mix to combine.
- Stir in the rice and sauté for a couple of minutes. - Season with salt and pepper.
- Pour in the hot water and give it a good stir. Taste the water to check the seasoning and adjust as needed. Add the bay leaf, if using, and bring to a boil.
- Once boiling, lower the heat to a simmer, cover and cook for 15 minutes.
- Turn the heat off and crack the lid open. Let it sit, untouched, for another 15 minutes. Then, fluff with a fork and stir in the chopped herbs.
- Transfer to a nice platter and serve!

NOTES

MAKE AHEAD:

You can make this rice pilaf ahead, let it cool and refrigerate for a couple of days before serving.
Reheating:

– To reheat individual portions, use the microwave.
– To reheat a larger portion, I like to use a double boiler. If you don’t have a double boiler, set a saucepan full of water to boil, and then place a large bowl (larger than the saucepan) with the rice pilaf on it. Let it heat, stirring the rice every now and then, until hot!
Leftovers:

Keep leftovers stored in an airtight container in the refrigerator for up to 4-5 days.
Freezing:

You can freeze Arroz à Grega for up to 3 months!

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