O Arroz de Espigos é um acompanhamento clássico e reconfortante da cozinha portuguesa, que celebra a simplicidade dos produtos da horta. Este prato transforma um ingrediente humilde e sazonal, os espigos, num arroz soltinho e cheio de sabor, perfeito para acompanhar pratos de carne ou peixe.

Ingredientes

  • 1 molho de espigos (a gosto)
  • 3 c.s. de azeite
  • Sal Q.B.
  • Alho francês picado (apenas a parte branca)
  • Água
  • 1 Caldo de Legumes
  • 150g de Arroz Thai
  • Pimenta Preta Moída

Preparação

  1. Aqueça o azeite e aloure o alho francês. Junte os espigos e mexa. Junte o arroz e deixe frigir uns minutos. Junte o caldo de legumes e água até cobrir o arroz.
  2. Tempere de sal e pimenta e deixe cozinhar uns 6 minutos, desde que levante fervura. Desligue o lume e deixe absorver o restante caldo.

For a taste of the Portuguese countryside, here is the simple and delicious English version.

Rice with Turnip Greens

This dish, Arroz de Espigos, is a wonderful example of traditional Portuguese countryside cooking. It’s a simple, flavourful rice side dish that makes the most of espigos, which are the tender, leafy flowering shoots of vegetables like turnips or kale. It’s a humble, rustic, and deeply comforting dish that showcases how a few simple ingredients can be transformed into something truly delicious.

The method is key to its success. The rice is first lightly toasted in the aromatic leek-infused olive oil, a technique that helps to keep the grains separate and adds a lovely nutty flavour. It is then cooked for a short period before being left to rest off the heat, allowing it to gently steam and absorb all the flavourful broth, resulting in a perfectly tender, fluffy texture. For an extra layer of flavour, you could add a clove of minced garlic along with the leek, or deglaze the pan with a splash of white wine after toasting the rice.

Ingredients

  • 1 bunch of turnip greens (to taste), washed and roughly chopped
  • 3 tbsp olive oil
  • Salt to taste
  • 1 leek (white part only), chopped
  • Water
  • 1 vegetable stock cube
  • 150g Thai rice
  • Freshly ground black pepper

Method

  1. Heat the olive oil in a pot and gently sauté the chopped leek until it begins to soften and turn golden. Add the turnip greens and stir for a minute.
  2. Stir in the rice and allow it to toast for a few minutes. Add the vegetable stock cube and enough hot water to just cover the rice.
  3. Season with salt and pepper, bring to a boil, then reduce the heat and let it simmer for about 6 minutes. Turn off the heat, cover the pot with a lid, and let it stand for another 5-10 minutes to allow the rice to absorb the remaining liquid. Fluff with a fork before serving.