Arroz Cremoso de Palmito (Creamy Hearts of Palm Rice)
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Ingredients
- 300 g long grain white rice
- 400 g tinned hearts of palm, drained
- 1 onion, finely chopped
- 3 garlic cloves
- 700 ml vegetable stock
- 30 g butter
- 50 g parmesan, grated
- 2 tbsp fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 422 kcal
- Protein
- 12.7 g
- Carbohydrate
- 66.5 g
- of which sugars
- 4.5 g
- Fat
- 11.1 g
- of which saturates
- 6.6 g
- Fibre
- 3.7 g
- Salt
- 2.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a wide pan and cook the onion and garlic for 5 minutes until softened.
- 2
Stir in the rice for 1 minute to coat it, then add a third of the vegetable stock. Simmer, stirring, until absorbed.
- 3
Keep adding the stock a little at a time over 18-20 minutes, stirring often, until the rice is tender and creamy.
- 4
Stir in the hearts of palm and warm through for 2 minutes.
- 5
Beat in the remaining butter and the parmesan, then scatter with parsley to serve.
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