Wild boar alheira with turnip green rice (Alheira de javali c/ arroz de grelos)

Wild boar alheira with turnip green rice (Alheira de javali c/ arroz de grelos)

A classic hunted alheira recipe, browned under the grill and served with turnip green rice (arroz de grelos)

Course Main Course

Cuisine Portuguese

Keyword Alheira

Prep Time 10

Cook Time 30

Servings people

Calories 637kcal

Author Lusojourner

Ingredients

The alheira

1 wild boar alheira alheira de javali

The arroz de grelos

1 tbsp olive oil
2 tbsp margarine
1 onion finely diced
2 garlic cloves minced
1 bunch grelos (turnip greens) leaves trimmed
1 cup arroz carolino or any medium-grain rice, rinsed and drained
2 cups water

Instructions

The alheira

Preheat the broiler / grill inside your oven. Bring a pot of water to a boil on the stove.
Submerge the alheira in the boiling water for around one minute.
Remove the sausage and allow to rest for a further minute.
Using a fork, prick the alheira once or twice on each side (this will allow steam to escape and reduce the chances of it bursting open), place the sausage on a baking tray or sheet in the oven a few inches away from the broiler / grill. Grill for 8-12 minutes.
Check for doneness; the alheira should have a golden brown crust, it should feel firm to the touch, and juices will have accumulated on the grilling surface (you can use a meat thermometer to check the internal temperature, which should be around 160°F or 70°C when the alheira is fully cooked). Remove from the oven, rest, and serve with the turnip green rice.

The arroz de grelos

Over medium heat, heat the margarine and olive oil in a pan large enough to hold the rice. Add the onions and garlic, and sautée until onions are translucent.
Add the turnip green leaves, season well with salt, and sautée for 10 to 15 minutes. If the turnip green leaves still taste bitter after this time, keep them on the heat for longer (older leaves will require more cooking time to lose their bitter flavour).
Add the rice to the pan, mix well with the vegetables for around thirty seconds, and listen for the first crackles of the rice being exposed to the heat. At this point, add the water, bring back to a boil, cover, and cook for 12 to 15 minutes, or to the cooking time of your rice.

Notes

If you're really worried about the alheira splitting open, you can try covering it in aluminium foil for the first 5-7 minutes of cooking under the grill, then removing the foil for the remainder of the cooking time to give it that brown, crisp finish.

Nutrition