I had a veritable Brazilian meal. Along with the Portobello Feijoada (Brazilian Black Bean Stew with Portobello Mushrooms), I also made a savoury side of rice, Brazilian-style of course.
This recipe was also found in Viva Vegan, which is a treasure trove for Latin food recipes. I must admit my bookcase was severely lacking in this area, and I am starting to learn more about Brazilian cooking. Brazil may be my next vacation destination, but since there are so many countries on my vacation hit-list, I will have to settle (for now) to cooking up Brazilian specialties at home. It is a lot cheaper than an airplane ticket, and a lot more fun too (the airplane ride is less fun, not the Brazilian vacation!).
This rice is unique because it incorporates not only slow-cooked onions and garlic, but also has a touch of sweetness from the orange. It paired well with the less-sweet Portobello Feijoada, but could work well with any other savoury dish.
Brazilian-Style Savoury Orange Rice
2 tbsp vegetable oil
1 small onion, minced
2 cloves of garlic, minced
1 cup uncooked long-grain rice (I used brown rice)
1 1/4 cups hot vegetable broth
1/3 cup freshly squeezed orange juice (I used the stuff from a bottle and I think it suffered a bit)
grated zest of 1 orange (I skipped this, too, but I wouldn’t next time)
1/2 tsp salt, or to taste
1. Heat the oil in a small pot over medium heat. Add the garlic and fry 30 seconds while stirring. Add the onion and cook until onion is soft and translucent, 6-8 minutes. Add the rice and fry, stirring occasionally, until the rice turns a light tan and golden brown colour, about 4-5 minutes. Add the water, orange juice and zest and salt, and stir.
2. Increase the heat and bring to a boil, stir once more and lower the heat to a low simmer. Cover lightly and cook for 20 minutes, or until the rice is tender and all the liquid has been absorbed.
3. Remove from the heat, fluff the rice with a fork and serve hot.