Difference between revisions of "Arroz de carreteiro"
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This recipe, "cart rider's [[rice]]" in english, is typical from the gauchos in the southern state of Rio Grande do Sul. Traditional ingredient was the dried meat known as ''charque'', but nowadays most folks just use leftover meat from ''churrasco'' (barbecue). Sausages can also be used. | This recipe, "cart rider's [[rice]]" in english, is typical from the gauchos in the southern state of Rio Grande do Sul. Traditional ingredient was the dried meat known as ''charque'', but nowadays most folks just use leftover meat from ''churrasco'' (barbecue). Sausages can also be used. | ||
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* Ground [[pepper]] | * Ground [[pepper]] | ||
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Chop the leftover meat, ''charque'' or sausages in cubes or slices about 0,5 cm large. If using ''charque'', one should leave it in [[water]] the night before to unsalt it. The [[water]] can and should be changed two or three times. | Chop the leftover meat, ''charque'' or sausages in cubes or slices about 0,5 cm large. If using ''charque'', one should leave it in [[water]] the night before to unsalt it. The [[water]] can and should be changed two or three times. | ||
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Serve with freshly ground [[pepper]] and [[parsley]]. | Serve with freshly ground [[pepper]] and [[parsley]]. | ||
| − | [[Category:Brazilian | + | [[Category:Brazilian cuisine]] |
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:White rice Recipes]] | [[Category:White rice Recipes]] | ||
Latest revision as of 14:05, 15 July 2012
This recipe, "cart rider's rice" in english, is typical from the gauchos in the southern state of Rio Grande do Sul. Traditional ingredient was the dried meat known as charque, but nowadays most folks just use leftover meat from churrasco (barbecue). Sausages can also be used.
Ingredients
- 1/2 kg leftover meat, charque or sausages
- 2 cups white rice
- 4 cups boiling water
- 1 tomato, chopped
- 1 Onion, chopped
- 2 tbs. butter
- 2 or 3 bay leaves
- Chopped parsley
- salt
- Ground pepper
Procedures
Chop the leftover meat, charque or sausages in cubes or slices about 0,5 cm large. If using charque, one should leave it in water the night before to unsalt it. The water can and should be changed two or three times.
In a casserole, melt the butter and fry the meat until the fat starts to melt. Add the Onion, fry for two minutes, then drop the tomato in and stew for another two minutes. Add the bay leaves, mix throughly.
Add the rice, mix, pour the boiling water and salt, and cook for about ten minutes. Add a little more water if the liquid evaporates and the rice is still hard.
