Sunday, May 11, 2008

Brazilian Rice

Here is the recipe for the Brazilian rice that serves as the bed for the feijoada.

2 servings

2/3 cup chopped onion
1/3 tsp. olive oil
2/3 cup chopped fresh tomato (seeded and chopped)
1/3 tsp. sea salt
2/3 cup brown rice
1 cup water

1. In a medium saucepan, saute the onion in the oil for 5 minutes over medium-high heat, stirring frequently. Add the tomatoes and salt and continue to cook 5 minutes more.

2. Stir in the rice and water, cover, and bring to a boil. Reduce the heat and gently simmer on very low heat until the rice is tender (I think mine took 25 or 30 minutes).

From the Moosewood Collective's Low-Fat Favourites Cookbook.

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