Henry Sá Pessoa teaches to make a perfect bergon rice

You want a better summer's dish than a crackerberry rice? This is a recipe of Henry Sá Pessoa made in less than anything. See if you have everything you need to make this perfect eggplant rice.

11/08/2026
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Dafter the clam rice, another perfect recipe for summer days: berbigon rice. If you don't know how to do it, nothing like following chef Henrique Sá Pessoa's indications.

This recipe was shared on the 24 Kitchen page. It's very simple and quite tasty. Learn how to prepare and make everyone feel like asking for more.

Henry's cherry rice Sá Pessoa

Ingredients:
Berbigon:
Olive oil q.b.
White wine q.b.
600g of bergon
3 garlic teeth
1 salsa sauce
Rice:
1 onion
1 bay leaf
Sal q.b.
3⁄4 of rice
5 tablespoons of beans
Cress q.b.
2 cubes of butter
25ml white wine
6 tablespoons of bergon broth
Fish broth q.b.

Method of preparation:
1. For the bottle, put olive oil in a pot and let 1 garlic cut fry for 1 minute. Add 600g of clean bergon, 1 salsa sauce and white wine q.b.. Let it cook for about 2 minutes until the bergon opens. Drain the juice to be used for rice and remove the peels from the bergon.
2. In a pot place 1 onion, 2 garlic teeth, chopped parsley stalks q.b., 1 bay leaf, salt q.b. and stir the prepared. In a meter cup put 3⁄4 of rice. Insert the rice into the pot and let it cook for 2 minutes. Add 25ml of white wine, twice the measure of rice in water and 5 tablespoons of beans. When the rice is almost cooked, lower the heat. Add the bergon, 6 tablespoons of your broth, cress q.b., chopped parsley q.b. and 2 cubes of butter. Involve the ingredients.
3. In a dish place the rice of Berbigon, water with the broth q.b., decorate with leaves of cress q.b. and 1 thread of olive oil.

And one more recipe for beer rice

Healthy Bites Berbigon Rice

Ingredients:
1 bottle of bergon 250 grams
1 onion
3 cloves garlic
1 blonde leaf
1 c.sopa pepper paste
2 medium tomatoes
1 cup rice
3 cups water
1 coriander sauce
q.b. olive oil
q.b. salt

Method of preparation:
1- Unfreeze the gerbil core. Pick the onion, garlic, cilantro and book. Remove the skin from the tomato and reserve. Wash the rice in running water and reserve.
2- In a casserole put a generous 1 strand of olive oil, the laurel leaf and the chopped onion and cook until the onion becomes translucent.
3- Add the garlic tooth and stems of chopped cilantro and allow the oil to be flavoured.
4- Add the crushed tomato, the pepper dough and cook a little tomato.
Add the rice, stir to wrap and let cook a little involving the rice well in the sauce.
5- Then add the water to boil and cook the rice stirring from time to time. (if necessary, correct the amount of water but the proportion from 1 to 3 should be sufficient).
6- When the rice is practically cooked add the berbion kernel, wait for it to boil again and turn off the heat.
7- Splash with fresh coriander and serve immediately.

It has never been easier to make seafood rice: 3 irresistible recipes

Rice of shellfish is a classic summer despite being a hot dish. However, it looks good with white wine to accompany. If you never made it at home, look at these three recipes we have for you.

Adriano Guerreiro