Arroz de grelos

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Arroz de grelos

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Adjust Servings:
1 cup Carnaroli rice You can use any type of short rice or even basmati rice
2 bunches Rapini
2 tablespoons Olive oil
1 teaspoon Garlic paste
1 tablespoon Dried onion
3 teaspoons Vegetable powder

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This traditional Portuguese recipe is an exceptional way of enjoying rapini with simplicity.

  • 20 minutes
  • Serves 4
  • Easy




Arroz de grelos (rapini rice) is a Portuguese recipe that uses simple ingredients to enhance the unmistakable flavour of rapini.

To prepare it, heat the olive oil in a pot, together with the garlic and onion. Add the rice and cook it, continually stirring, until trans-lucid, then, add your fresh rapini to the pot and cook for 2-3 minutes, until they start to wilt a little. Finally, add the water and vegetable powder, cover with a lid, and cook until the rice is soft and the water has been completely absorbed.

The traditional recipe uses short-grain rice, but basmati also works very well with this recipe. Rapini will lose their bitter aftertaste during the cooking, but it will maintain their characteristic flavour.

Serve your arroz de grelos with a twist of pepper and enjoy!

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5 minutes

Slice and dice

Chop the rapini into large chunks, then rinse them well.

2 minutes

Toast the rice

Heat the olive oil in a cocotte, together with the garlic paste and dried onion. Add the rice, and cook for a couple of minutes, constantly stirring, until it becomes translucent.

13 minutes

Cook the rapini

Add the rapini to the cocotte. Cook for a couple of minutes, until it starts to wilt. Add enough water to cover the rice and the vegetable powder. Cover with a lid and cook for 10 minutes. Finally, remove the lid and stir gently. If there is still excess water, cook for a couple more minutes until absorbed.



Serve your rapini rice well hot and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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