Best Salada De Arroz Rice Salad Portuguese Brazil Recipes

Salada De Arroz (Rice Salad) - Portuguese Brazil image

Provided by Debbie R.

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups cooked rice (cold)
1 granny smith apple (peeled, cored, and julienned)
1/2 avocado (peeled and sliced)
1 tablespoon chopped pimiento
1 cup cooked peas
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoons olive oil
1 teaspoon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/2 head lettuce, shredded
3 eggs, hard-boiled
1/2 lb shrimp, cooked

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.

Mountain Rice (Arroz Da Serra) - Portuguese Brazil image

Provided by Debbie R.

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

Andalusian Rice Salad (Ensalada De Arroz) image

Provided by MomLuvs6

Categories Spanish

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 cup rice
1 teaspoon salt
8 tablespoons olive oil
3 tablespoons wine vinegar
1 large garlic clove, minced
1 small onion, minced
salt and pepper, to taste
1 (4 ounce) jar piquillo peppers, whole, drained and sliced in strips (may substitute jarred roasted red peppers)
4 sprigs parsley, finely chopped
green olives, for garnish
pitted black olives, for garnish

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