Sweet Farofa Recipe

sweet farofaA little while ago I received an e-mail from one of my favorite blogs (O caderno de receitas) with a recipe for sweet farofa. For anyone wanting to try a new farofa recipe this one is perfect. It goes really well with pork or turkey. If there is anything in the recipe that you do not like or don’t have at home, you can simply leave it out.

Enjoy this recipe!

Ingredients
80g bacon, cubed or chopped finely
Olive Oil
½ onion, grated or chopped finely
50g prunes, chopped
50g raisins
50g chopped brazil nuts
50g chopped walnuts
250g breadcrumbs or farinha de mandioca

Put some olive oil in a frying pan, add the bacon and fry on a low heat. When beginning to brown add the onion and continue to fry. When the onion begins to soften and brown, add the prunes, raisins, brazil nuts and walnuts, continue to fry, mixing regularly. Add the breadcrumbs or farinha de mandioca a little at a time, mixing well after each addition to make sure that everything is well incorporated. If the breadcrumbs or farinha de mandioca begin to get dry you can add some more olive oil (you want the flour to be humid, but not wet). Serve warm or at room temperature together with meat, rice and beans!

Thank you to ‘O caderno de receitas’ for this wonderful recipe!

Photo credit: http://ocadernodereceitas.com.br/2015/12/29/farofa-doce-da-minha-mae-sugestao-para-o-ano-novo/

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Brazilian Rice with Carrots and Nuts

Those of you who regularly follow my blog will know how important rice is for Brazilians and how there are tons of different rice dishes here. Brazilians do not just eat white rice, on the contrary, they like to flavor their rice in as many ways possible. When it comes to rice in Brazil, almost anything goes in terms of flavoring and enriching your white rice!

This is something I absolutely love about Brazil and has opened up a world of kitchen exploration for me. I often like the simple things in cooking. I usually find that it is the simple recipes that I like best, have the most fun making and are the things that will most likely get repeated often in my kitchen. Rice is one fo those things. I make rice almost on a daily basis and after a few days of eating just plain white rice we like to add some different flavoring to our rice for some diversity. Often I will mix brown and white rice or will simply add lentils to my rice. But, there are times when I like to add nuts or other vegetables.

A few weeks ago I had a lot of carrots in the house and decided to use them in my rice together with some brazil nuts. I grated some carrots and roughly chopped up about a handful of brazil nuts. After quickly frying some garlic I add the nuts and carrots to my pan, then added the uncooked rice, water and salt. I let everything cook together until all of the water had evaporated. The rice turned a beautiful orange and was delicious with meat and collard or eaten just on its own.

This recipe is a little bit different from my rice and lentils recipe as the carrots and nuts are cooked together with the rice. By cooking the carrots and nuts together with the rice it adds much more flavor to the rice.

Brazilian white rice with carrots and nutsBrazilian White Rice with Carrots and Nuts

Ingredients

2 cups of white rice
4 cups of boiling water
2 cloves of garlic, crushed
1 cup of grated carrots
1/2 cup chopped brazil nuts
Salt

Wash the rice with cold water until the water runs clean, set aside to dry.

Grate the carrots and chop the brazil nuts.

In a medium sized pan add approximately 2 tbsps of olive oil. Heat the olive oil and add the crushed garlic. Fry until fragrant, about 1 minute. Add the carrots, nuts and washed rice. Fry for another minute, stirring constantly. Add 4 cups of boiling water and the salt. Lower the heat and cover the pan, leaving just a little opening. Cook until all the water has evaported. Once all water has evaported, remove from the heat, stir the rice well. Cover and let sit for 10 minutes before serving.

Farofa with Boiled Egg

FarofaI get a lot of people who are looking for farofa recipes and I get a good number of questions about farofa, so I thought it was time to post a new farofa recipe. For those of you who don’t remember what farofa is or want to see my first post about it take a look HERE.

I absolutely love farofa and eat it with almost anything. My favorite is to eat it with rice, beans and meat. Traditionally it is served at barbecues with sausage, but you often find it as an accompaniment for any variety of dishes!

Farofa is super easy to make and can be made with any ingredients. Generally I stick to a simple recipe, but on the weekends or more special occasions I elaborate:). Here is one of my elaborated farofa recipes!

Ingredients

3/4 cup farinha de mandioca
2 – 4 tbsp butter
3 – 4 cloves of garlic, crushed
2 slices of bacon, finely chopped
1 boiled egg, chopped finely
1 handful of parsley

Melt the butter in a frying pan over medium heat. Add the crushed garlic and sauté for 1 minute. Add the bacon and fry for 3 – 4 minutes. Add the parsley together with the farinha de mandioca. Keep over the heat for approximately 1 minute. Lastly, add the boiled egg. Remove from the heat and place into a serving bowl. This can be served warm, cold, or room temperature.
Farofa

 

Brazilian Rice with Lentils

Brazilian rice with lentilsBrazilians love to add all kinds of things to their rice, whether it be something simple like carrots or some nuts or a whole mix of different things like bacon, peppers, onions and parsley. Adding more ingredients to your rice adds color, flavor and more substance and is something I do on a regular basis. I love to add some meat or nuts to my rice as it gives so much more flavor, but also makes more of a meal out of the rice.

What is so nice about the brazilian rices is that usually the rice is cooked together with the added ingredients. For example, you cook the carrots together with the rice or mix nuts in the rice and cook together. This gives so much more flavor to the rice and does not require any extra steps!

Something else that I really like about mixing other ingredients with rice is that it can sometimes force me to eat things that I wouldn’t otherwise really eat. For example, lentils!

I like lentils, but I often struggle to find things to do with it. In my house the only dish that we really use lentils for is a hearty lentil soup with rice or barley, bacon or sausage and tomatoes. We love this soup, but sometimes a different recipe for lentils is very much welcomed.

So, we sometimes boil-up some lentils and mix them together with caramelized onions and rice. This makes for a really tasty rice and an excellent way to eat lentils!

Super quick and easy to make, the lentils are a good substitute for beans and gives you a really nice and hearty rice.

Since posting my very first rice recipe (here it is) I have become much more fluent with my rice making and actually do most measurements by eye now. I still measure out the rice, but the garlic, salt and water I don’t use any measurements for. So, as a reference for how to make the rice I have adapted my previous recipe to include some changes that I have made over time!

Making the rice

1 cup basmati, jasmine white rice a or long grain white rice
1 1/2 tbsp olive oil
2 garlic cloves finely chopped
1 tsp salt
2 cups boiling water

Wash the rice until the water runs clear and set aside to dry. Boil enough water for two cups. Crush the garlic. Place a pan over medium heat and add the olive oil. Once olive oil is heated add the garlic. Sauté until fragrant; approximately 1-2 minutes. Add the rice to the pan and stir for an additional 2-3 minutes making sure that the rice does not stick to the bottom of the pan. Add the two cups of boiling water to the rice and the salt. Place a lid on the pan and cook until all the water has been cooked off, approximatel 10 minutes. Once the water has evaporated, remove the pan from the heat and stir the rice well. Keep the lid on the pan and let sit for 10-15 minutes.

Making the lentils

1 cup of brown lentils
Water

Place the lentils in a pan together with enough water. Make sure the water covers the lentils, approximately 2cm above the lentils. Bring to a boil and cook for 20 to 30 minutes until done. Once cooked remove from the heat and pour off the water.

Mixing the rice and the lentils

Chop one medium sized onion. Sautee together with olive oil for approximately 10 minutes, stirring regularly. You want the onions to begin to caramlize just a little bit. Add the cooked rice and the cooked lentils. Mix well. Add salt or pepper as needed.

Bolinho de Arroz (Little Rice Balls)

Little Rice BallsYou know that I like the simple recipes and I always think that the simple recipes are the tastiest. Laboring in the kitchen to produce an extravagant meal is always wonderful and the rewards are big, but, for me, it always comes down to those small and simple morsels of goodness. Bolinho de arroz is one of those foods that I just absolutely love. And, to make them even better they are fried. Really, anything fried is delicious and irresistible. Translated to english bolinho de arroz means little rice balls and there isn’t much more to add to it because that is just what they are.

The wonderful thing with this recipe is that you never need to throw out rice again. I always struggle to think of what to do with the small amount of rice I usually end up with after a few meals of eating the large pot of rice that I make every few days. I usually end up giving the scraps to the dogs. So really the old rice never really goes to waste, but there are those times that I just want to do something more with the rice so that I can eat it and not my dogs (yes, a little selfish I know).

Little Rice BallsSince learning to make this recipe there is no more excuse for me to throw out the left over rice or feed it to the dogs (ok, they will still get the leftovers sometimes as I can’t eat fried rice balls all the time). It is easy to make and a great snack before dinner or to accompany dinner. Who could ask for more? Quick to put together, tasty, and you’re using leftovers. This is my perfect recipe!

Little Rice BallsIngredients

2 cups of cooked rice
1 egg
1/4 cup milk
1/2 cup grated cheese
Parsley and spring onions, finely chopped (Cheiro Verde)
Salt to taste
1/2 cup flour
Canola, sunflower, or vegetable oil

Put the rice, egg, milk, grated cheese, parsley, spring onions, and salt into a bowl. Mix together well using a spoon or your hands. Slowly add in flour, one spoon at a time. Keep adding the flour until the mixture becomes slightly firm and holds together when you roll a ball, approximately half a cup of flour. Roll the rice into small ovals. Pour enough oil into a pan to cover half of the rice balls. Heat the oil over medium heat. Once the oil is hot, carefully place the rice balls into the oil and cook until golden brown. Turn the balls over and cook the other side until golden brown. Remove from the oil and place on a paper napkin to drain the oil. Eat when still warm.

For a PDF of this recipe CLICK HERE!

Little Rice Balls