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Brazilian Rice

  Olive oil 3 Tablespoon, divided
  Fresh mushrooms 1⁄2 Pound, sliced
  Onion 1⁄2 Cup (8 tbs), chopped
  Cabbage 1⁄2 Cup (8 tbs), finely chopped
  Garlic 1 Clove (5 gm), minced
  Canned tomato paste 6 Ounce (1 Can)
  Water 1⁄3 Cup (5.33 tbs)
  Fresh basil/1/2 teaspoon dried basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Celery seed 1⁄8 Teaspoon
  Uncooked brown rice 1 1⁄2 Cup (24 tbs)
  Hot water 3 Cup (48 tbs)

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.

Recipe Summary

Difficulty Level: 
South American
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1645 Calories from Fat 476

% Daily Value*

Total Fat 54 g83.7%

Saturated Fat 8 g40.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1217.5 mg50.7%

Total Carbohydrates 263 g87.5%

Dietary Fiber 21.2 g84.8%

Sugars 29.1 g

Protein 37 g74.3%

Vitamin A 57.9% Vitamin C 105.5%

Calcium 24.4% Iron 68.4%

*Based on a 2000 Calorie diet

Brazilian Rice Recipe