Brazilian Rice Recipe
Ingredients
| Olive oil | 3 Tablespoon, divided | |
| Mushrooms | 1/2 pound, sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Cabbage | 1/2 Cup (16 tbs), finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomato Paste | 1 Can (10oz) | |
| Water | 1/3 Cup (16 tbs) | |
| 1 teaspoon fresh basil or 1/2 teaspoon dried basil | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Celery seed | 1/8 Teaspoon | |
| Brown rice | 1 1/2 Cup (16 tbs), uncooked | |
| Hot water | 3 Cup (16 tbs) | |
Directions
In a medium skillet heat 1 1/2 tablespoons olive oil over low heat.
Add mushrooms, onion, cabbage and garlic.
Saute for 10 minutes.
Add tomato paste, 1/3 cup water, basil, salt, pepper and celery seed; mix well.
Simmer, covered, for 20 minutes.
In a large skillet heat the remaining 1 1/2 tablespoons olive oil.
Add rice.
Saute until light brown.
Add 3 cups hot water.
Simmer, covered, for 30 minutes.
Stir in vegetable mixture.
Simmer, covered, for 10 minutes longer or until rice is tender.
Add mushrooms, onion, cabbage and garlic.
Saute for 10 minutes.
Add tomato paste, 1/3 cup water, basil, salt, pepper and celery seed; mix well.
Simmer, covered, for 20 minutes.
In a large skillet heat the remaining 1 1/2 tablespoons olive oil.
Add rice.
Saute until light brown.
Add 3 cups hot water.
Simmer, covered, for 30 minutes.
Stir in vegetable mixture.
Simmer, covered, for 10 minutes longer or until rice is tender.
Chef
