|
gptkbp:instanceOf
|
dish
|
|
gptkbp:associatedWith
|
local festivals
|
|
gptkbp:colors
|
dark brown
|
|
gptkbp:cookingMethod
|
2 hours
boiling
simmering
pot
knife
stove
pan
spatula
ladle
measuring cups
strainer
cutting board
serving spoon
|
|
gptkbp:cuisine
|
Portuguese_cuisine
|
|
gptkbp:culturalSignificance
|
traditional dish
|
|
gptkbp:exhibits
|
plated dish
|
|
gptkbp:famousFor
|
Alentejo region
Transmontano region
Minho_region
|
|
gptkbp:flavorProfile
|
savory
|
|
gptkbp:followedBy
|
red wine
|
|
gptkbp:garnishedWith
|
parsley
hard-boiled eggs
|
|
gptkbp:historicalLegacy
|
medieval times
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Arroz de Sarrabulho
|
|
gptkbp:influencedBy
|
gptkb:Spanish_cuisine
|
|
gptkbp:is_used_in
|
spices
herbs
various meats
|
|
gptkbp:mainIngredient
|
rice
pork
blood
|
|
gptkbp:nutritionalValue
|
high in protein
high in iron
|
|
gptkbp:occasion
|
festive meals
|
|
gptkbp:originatesFrom
|
gptkb:Portugal
|
|
gptkbp:servedIn
|
true
ceramic dishes
|
|
gptkbp:servingTemperature
|
sliced meat
|
|
gptkbp:texture
|
creamy
|
|
gptkbp:variant
|
gptkb:Arroz_de_Sarrabulho_à_Transmontana
gptkb:Arroz_de_Sarrabulho_à_Alentejana
|