Rice of Cuxá

Name: Rice of Cuxá
Yield: 10
Ingredients: 4 bunches of vinegar leaves (2 cups of loosely packed leaves per cup); 1 medium onion; 2 tomatoes; 4 green scallions; 4 stalks of parsley; 1 clove of garlic; 1 cup of dried and desalinated shrimp, flaked; 1 cup of fresh and flaked shrimp; 4 tablespoons of olive oil; 2 cups of rice; boiling water

1
4 bunches of vinegar leaves (2 cups of loosely packed leaves per cup)
2
1 medium onion
3
2 tomatoes
4
4 green scallions
5
4 stalks of parsley
6
1 clove of garlic
7
1 cup of dried and desalinated shrimp, flaked
8
1 cup of fresh and flaked shrimp
9
4 tablespoons of olive oil
10
2 cups of rice
11
boiling water

Ingredients

1
4 bunches of vinegar leaves (2 cups of loosely packed leaves per cup)
2
1 medium onion
3
2 tomatoes
4
4 green scallions
5
4 stalks of parsley
6
1 clove of garlic
7
1 cup of dried and desalinated shrimp, flaked
8
1 cup of fresh and flaked shrimp
9
4 tablespoons of olive oil
10
2 cups of rice
11
boiling water

Directions

1
Remove the vinegar leaves and chop them finely as if you were making a mineira-style cabbage dish
2
Set aside
3
Make a good sauté with onion, tomatoes, scallions, parsley, garlic, dried shrimp, and fresh shrimp
4
Sauté until it's almost dry and cooked through
5
Add the vinegar leaves, give it a stir
6
Rinse the rice
7
Put boiling water over the rice in the sauté pan and cover it
8
Season with salt to taste.