Best 6 Salada De Arroz Rice Salad Portuguese Brazil Recipes
Salada de Arroz, or Portuguese Rice Salad, is a vibrant and flavorful dish that combines the freshness of vegetables, the heartiness of rice, and the tangy dressing. Originating from Portugal and popular in Brazil, this versatile salad is a perfect side dish for grilled meats, fish, or as a light and refreshing main course. The classic version features cooked rice, colorful bell peppers, crisp cucumber, juicy tomatoes, and aromatic herbs, tossed in a zesty vinaigrette dressing. Variations of this salad may include additions such as shredded chicken, ham, or hard-boiled eggs, making it a protein-packed meal. Salada de Arroz is not only a delicious dish but also a visually appealing one, with its vibrant colors and textures. It's a staple at potlucks, picnics, and summer gatherings, adding a refreshing and flavorful touch to any occasion.
**Recipes:**
1. **Classic Salada de Arroz:** This recipe provides a step-by-step guide to making the traditional Portuguese Rice Salad. It includes detailed instructions for cooking the rice, preparing the vegetables, and creating a balanced vinaigrette dressing.
2. **Salada de Arroz with Shredded Chicken:** This variation adds protein to the salad by incorporating shredded chicken. It offers tips for cooking and shredding the chicken, ensuring tender and flavorful results.
3. **Salada de Arroz with Ham:** Another protein-packed version of the salad, this recipe uses ham as the main ingredient. It includes suggestions for choosing the best type of ham and how to slice it thinly.
4. **Salada de Arroz with Hard-Boiled Eggs:** This variation adds a hard-boiled egg to each serving of the salad, providing additional protein and a touch of creaminess. It includes instructions for perfectly boiling and peeling the eggs.
5. **Salada de Arroz with Vegetarian Dressing:** This recipe caters to vegetarians by providing a plant-based dressing option. It uses ingredients like olive oil, lemon juice, Dijon mustard, and herbs to create a flavorful and tangy dressing.
SALADA DE ARROZ (RICE SALAD) - PORTUGUESE BRAZIL
This is from "Cuisines of Portuguese Encounters", where the author put together the dishes she encountered while going through the Portugal and its former colonies. I haven't made it yet. Times don't include the 2-hour chillng time, nor the time to precook a few ingredients.
Provided by Debbie R.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place rice in large bowl. Add apple, avocado, pimiento and peas.
- In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mixture. Mix well. Pack into a mold. Chill at least 2 hours.
- Arrange lettuce on a platter, and unmold rice on top. Decorate it with the sliced hard-boiled eggs and shrimp.
CHOCOLATE BONBONS (BRIGADEIROS) - BRAZIL
This from "Cuisines of Portuguese Encounters", in which the author gives recipes she had during travelling thru Portugal and its former colonies. This is a Brazilian recipe, named for a famous Brazilian Air Force Commander in the 1940's. He was a chocoholic. Often served at birthday parties and other festivities. I haven't made it yet.
Provided by Debbie R.
Categories Candy
Time 50m
Yield 20 balls
Number Of Ingredients 5
Steps:
- In medium pan, combine milk and cocoa powder. Cook over low, stirring constantly with a wooden spoon, until the mixture pulls away from the sides of the pan, about 20 minutes. Add butter and salt. Mix thoroughly before removing from heat.
- When mixture is cool, rub hands with butter and shape into 1-inch balls. Roll in chocolate sprinkles. Place in mini paper cupcake forms.
- Store in fridge until served.
BANANA BREAD WITH CASHEWS (PAO DE BANANA) - PORTUGUESE MOZAMBIQ
Make and share this Banana Bread With Cashews (Pao De Banana) - Portuguese Mozambiq recipe from Food.com.
Provided by Debbie R.
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350. In a medium bowl, beat butter till creamy. Add the sugar 1/3 cup at a time, beating after each addition. Add eggs, one at a time, continuing to beat. Mix in the vanilla and bananas.
- Sift together flour, baking powder and soda, and salt. Add creamy mixture, a little at a time, alternating with milk. Fold in chopped cashews. If you overbeat this, you will end up with tough bread.
- Butter and flour a large loaf pan. Pour in batter. Bake 1 hr or until tests clean with a toothpick.
Nutrition Facts : Calories 3584, Fat 143.6, SaturatedFat 70.9, Cholesterol 884.9, Sodium 2954.2, Carbohydrate 530.3, Fiber 14.7, Sugar 292.9, Protein 60.1
MOUNTAIN RICE (ARROZ DA SERRA) - PORTUGUESE BRAZIL
This is from "Cuisines of Portguguese Encounters", which as recipes from the author's travels thru Portugal and its former colonies. This dish was made by Portuguese settlers combining their foods with the customs of the Tupi-Guarani Indians It's now part of Brazil's national cuisine. I haven't made it yet.
Provided by Debbie R.
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Bring 4 cups of water to a boil. Add rice, stir, cover, reduce heat and simmer for 20 minutes.
- Meanwhile, saute the beef until it's not pink. Set aside.
- Peel bananas and slice 1/2-inch thick. Heat oil in a large skillet and brown them quickly on each side. Remove and drain on paper towels.
- Heat oven to 350. Butter a 2-qt. casserole and layer the ingredients. Start with the rice, then beef, slices of cheese and banana slices. Continue layering, ending with bananas. Bake for 15 minutes or till cheese is melted.
- Serve warm.
Nutrition Facts : Calories 659.2, Fat 25.6, SaturatedFat 12.8, Cholesterol 81.3, Sodium 246.4, Carbohydrate 79.5, Fiber 4, Sugar 15.4, Protein 27.8
PORTUGUESE SALAD (SALADA A PORTUGUESA)
A fairly classic combination -- sweet green peppers, sun-ripened tomatoes, garlic, and cucumber, lightly dressed with oil and vinegar. It owes its unusually mellow flavor to the fact that both the peppers and tomatoes are partially roasted. From The Food of Portugal by Jean Anderson.
Provided by Vicki Butts (lazyme)
Categories Other Salads
Time 25m
Number Of Ingredients 9
Steps:
- 1. Spread the cucumber slices out on several thicknesses of paper toweling, sprinkle evenly with the salt, top with more paper toweling, then weight down while you prepare the tomatoes and peppers. (I put a heavy chopping board on top of the cucumbers, then top it with canned goods.)
- 2. Spear a pepper and turn it over a high burner flame until blackened all over; this will loosen the skin. Repeat until all peppers are blackened, bundle in paper toweling, and let stand while you roast the tomatoes.
- 3. Now spear the tomatoes, one by one, and turn over the flame until the skins burst and blacken here and there -- these take much less time over the flame than the peppers.
- 4. NOTE: If you don't have a gas range, arrange the peppers on a broiler pan, place about 4 inches from the broiler unit, and broil 2 to 3 minutes, turning often so that the skins blacken evenly. Broil the tomatoes the same way, but turn them more often and watch closely so that they aren't reduced to mush.
- 5. When the peppers are cool enough to handle, peel off the blackened skins, core, seed, and cut lengthwise into strips about 3/4-inch wide; place the peppers in a large nonmetallic bowl. Peel the tomatoes, core, cut into slim wedges, and add to the peppers along with the sliced cucumber, garlic, and pepper.
- 6. Toss lightly, drizzle with the olive oil, then vinegar, and toss lightly again. Add the fresh coriander, if you have it, cover, and marinate at room temperature for 1 hour.
- 7. Toss lightly again and serve.
- 8. This salad is superb with freshly grilled fish or chicken and also with almost any salt-cod dish.
ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)
From: http://www.gourmed.com "The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak"(Wikipedia)
Provided by MomLuvs6
Categories Spanish
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 -25 minutes, until rice is tender. Cool the rice.
- Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
- In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
- Serve cooled.
Nutrition Facts : Calories 845.8, Fat 54.6, SaturatedFat 7.6, Sodium 1167.6, Carbohydrate 81.3, Fiber 2.1, Sugar 1.5, Protein 7
Tips:
- For the rice, use a short-grain variety such as Arborio or sushi rice. These rices have a high starch content, which makes them ideal for salads as they absorb the dressing well and hold their shape.
- Cook the rice according to the package instructions, but reduce the cooking time by a few minutes so that the rice is still slightly al dente. This will prevent it from becoming too mushy in the salad.
- When making the dressing, use a good quality olive oil. Extra virgin olive oil has the best flavor, but a regular olive oil will also work.
- To add a bit of sweetness to the salad, use a vinegar that has a slightly sweet flavor, such as balsamic vinegar or apple cider vinegar.
- For the vegetables, use a variety of colors and textures. Some good options include diced tomatoes, cucumbers, bell peppers, and carrots.
- If you like, you can also add some cooked protein to the salad, such as grilled chicken, shrimp, or tofu.
- Serve the salad immediately or chill it for later. If you are chilling the salad, let it come to room temperature for about 30 minutes before serving.
Conclusion:
Salada de Arroz is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its combination of rice, vegetables, and dressing, this salad is a good source of carbohydrates, vitamins, and minerals.
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