Portuguese Cabbage Rice
Ingredients
- 300 gWhite rice (dry)
- 250 gGreen cabbage (very finely shredded into strips)
- 1 pcOnion (chopped)
- 2 pcGarlic (finely minced)
- 3 tbspExtra virgin olive oil
- 700 mlMineral water (boiling)
- 1 pinchGray sea salt
- 250 gGalician Kale (finely shredded)
Method
A smooth rice where the grain stays firm, mixed with finely shredded green cabbage. Olive oil binds everything together for a glossy, aromatic result that smells like the Portuguese countryside.
- 1
Chop the onion and garlic. In a sauté pan, heat the olive oil and sweat everything until the onion is translucent and tender, without any browning.
- 2
Pour the rice into the pan. Stir vigorously to coat each grain with fat until they become shiny and slightly transparent at the edges.
- 3
Pour in boiling water and season with salt. Cover and simmer over low heat. The rice should absorb the liquid but remain moist, almost like a rustic risotto.
- 4
Halfway through the rice cooking, add the finely shredded green cabbage and couve-galega. Mix gently. The cabbages should soften and become tender while maintaining their vibrant green color.
Frequently asked questions
How do you get this dish right?
- The rice should not be dry; it should remain slightly 'malandrinho' (wet).
- Shred the cabbage as finely as possible, almost like hair, so it integrates perfectly with the rice.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Add a splash of water before reheating to restore its creaminess.
