Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Brazilian Garlic Rice




Source of Recipe


Recipezaar


List of Ingredients




1/2 cup olive oil
6 cloves garlic, sliced very thinly
3 tablespoons shelled pumpkin seeds (pepitas, find them in the latino section of many stores)
2 cups long grain rice
1/2 onions, minced (about 3/4 cup)
4 cups water
salt
hot sauce

Recipe





1. In a small saucepan saute the sliced garlic in the olive oil on low heat until garlic is crispy and light golden brown.
2. Drain garlic on paper towels and reserve 1-1/2 tablespoons of the garlicky olive oil.
3. In a small skillet, toast pumpkin seeds lightly (they'll begin popping all over the place), then finely mince them.
4. Set aside.
5. Transfer the 1-1/2 tablespoons of reserved olive oil to a large saucepan and saute the onion and rice together for about 3 minutes.
6. Add water and salt, bring to a boil then lower heat, cover and simmer over low heat for 20 minutes or until done and liquid is absorbed.
7. Serve with minced toasted pumpkin seeds and garlic chips sprinkled on top; provide hot sauce for sprinkling also.


4-6 servings