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Sneezewort Arroz de Jambú
Sneezewort Arroz de Jambú is a modern British recipe (based on a Brazilian original) for a classic wild food dish of rice and sneezewort greens finished with prawns and coloured baby onions. The full recipe is presented here and I hope you enjoy this classic British version of: Sneezewort Arroz de Jambú.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Wild FoodBritish Recipes
Popular as a side dish in the state of Pará, rice with jambú is the perfect addition to meat, fish, and other main dishes. It's traditionally made with the numbing leaves of the jambú plant. The leaves are generally pan-fried, chopped, and mixed into rice cooked with onion and garlic. In Europe, sneezewort (
Achillea ptarmica) can be substituted for the jambú. The traditional recipe uses coloured baby onions. I've substituted baby onions coloured with turmeric and kashmiri chillies in this version.
Ingredients:
300g rice, boiled until tender and drained
12 baby onions
1 tbsp turmeric
1 tbsp kashmiri chilli powder
generous handful of
sneezewort leaves
12 king prawns, peeled
oil for frying
Method:
Bring two small pans of water to a boil. Add the turmeric to one and the kashmiri chilli powder to anther. Add 6 baby onions to one pan and 6 to the other. Cook for 5 minutes, take off the heat and set aside to infuse.
Heat 4 tbsp oil in a frying pan. Add the sneezewort leaves and stir fry until wilted. Turn out onto a plate and set aside.
Heat 6 tbsp oil in a wok. Drain the onions and add to the pan along with the prawns and greens. Stir fry for 5 minutes until warmed through then add the drained rice. Stir-fry for 10 minutes until warmed through and serve.
