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Forbidden Rice Recipe from Bahia

Posted on by John Reynolds

forbidden black rice topped with calamari and shrimp

The beautiful beaches of Bahia have long been a favorite tourist destination. The area is famous for its nightlife, clear waters, and fresh seafood. In the 1970s, it became a haven for the hippie movement after Mick Jagger visited the town of Trancoso. At that time, a hotel chef developed a unique dish evocative of the region’s melting pot of cultures and tastes: black “forbidden” rice with fruits of the sea simmered in white wine, garlic, and tomato sauce. The hotel Uxua remains in operation, although the menu changes at the current chef’s whim. Luckily, the original forbidden rice recipe from Bahia is easy and quick to make at home. 

What is Forbidden Rice?

Forbidden rice encompasses around twenty varieties of rice with a high content of anthocyanins, a pigment that gives certain foods a red, purple, blue, or black color. In the case of rice, the grains appear black when raw, then turn a beautiful purple when cooked. For this reason, forbidden rice is also known as black or purple rice. 

Researchers have determined that black rice likely arose from a simple mutation. Viewing the color as desirable, farmers then selected the plants with this mutation for growing. No known species of wild black rice have ever been found, which confirms the theory that it arose randomly after rice cultivation was well established. 

Forbidden rice produces much smaller yields than its white and brown counterparts, which makes it more expensive. Its rarity combined with perceived health effects meant it was originally reserved for only the very wealthy. In fact, when it was first cultivated in China, it was forbidden to all except the emperor and his family (hence the name). 

Is Forbidden Rice Good for You?

Forbidden rice continues to be used as both a food product and medicine in China and other parts of the world. Traditional Chinese Medicine recommends it, in particular, as a tonic for seniors. Communities in Nepal incorporate it into the diet of pregnant women. But is it really better for you than white, red, or brown rice? 

Black rice has fewer calories, less carbs, and higher levels of fiber and iron than other rice varieties. But the numbers are pretty close: 5 percent of your daily iron in forbidden rice vs 4 percent in brown rice, for example. So why is it still being touted as a superfood?

It may be due to the pigment in the rice itself, which exerts antioxidant properties not found in non-pigmented rice. Anthocyanins found in forbidden rice and other dark-colored foods are being studied for their anti-inflammatory, anti-cancer, and anti-obesity properties. Ongoing research supports their use in future pharmaceuticals for memory support as well. 

How to Cook Black Rice

You cook forbidden rice in much the same way you would any other type of rice: you boil it with water until it is tender. Ratios vary from recipe to recipe, but we find that 2 cups of water to one cup of black rice is sufficient. We also like to toast the kernels in a little oil before boiling to give them a little bite and keep the grains from sticking together too much. This is an essential step in classic Brazilian rice as well. 

What Seafood is Used for Brazilian Black Rice?

This forbidden rice recipe uses calamari and prawns, but you can use any seafood you like. Mussels would be delicious in the white wine sauce, as would clams and big hunks of buttery lobster. You can also omit the seafood entirely if you do not like it or you have an allergy. The rice on its own is a delicious side dish to almost any accompaniment, and the sauce is equally tasty on chicken and pork. 

Forbidden Rice Recipe (Arroz preto com camarão e lula)

Ingredients:

1 pound shrimp or prawns, deveined (medium size is good)
1 pound small calamari, cleaned well. (Separate the arms from the rest of the body and cut that part into ¼” slices lengthways. You will use both the arms and the slices)
1 cup black rice
½ yellow onion, diced
2 cloves garlic, minced
½ cup white wine (dry not sweet)
⅓ cup tomato sauce, unseasoned
1.5 tsp salt, more to taste
Freshly ground black pepper
Extra virgin olive oil
1 oz butter, unsalted
Fresh parsley

Directions:

  1. In a medium saucepan, heat a drizzle of olive oil over medium heat. Add in your forbidden rice and cook for a few minutes, stirring frequently. You won’t be able to tell if it is toasted due to the dark color, but you can smell it. It will have a nutty scent. Just stir it constantly for about five minutes. 
  2. When the rice is toasted, add in your onion and garlic and stir for a further minute or two until they are fragrant and softened. 
  3. Add in the salt and water and bring to a boil. Reduce the heat to medium low and cover. Simmer until the water has been absorbed and the rice is tender (around 30 minutes).
  4. While the rice cooks, prepare your seafood. Heat a skillet over medium heat and melt half of the butter (1 tbsp). Add in your prawns and cook for a couple minutes each side until they are just pink on the outside and firm, but not tough. Season with salt and pepper.
  5. Transfer the cooked prawns/shrimp to a plate. Turn the heat up to medium high. 
  6. Add in another tablespoon of butter and a drizzle of extra virgin olive oil. Fry your calamari in 2-3 batches so they cook evenly. They will finish quickly-around one minute is all they need. Be sure to flip them once while cooking. 
  7. Remove the calamari and deglaze your hot pan with the white wine. Scrape up any bits that have stuck to the bottom of the pan. 
  8. Stir in the tomato puree and tip the seafood into the sauce. Heat through, then pile high on a good scoop of the forbidden rice. Spoon any extra sauce over the top and garnish with fresh parsley. 

More Great Brazilian Recipes to Try

Greek Rice Pilaf (Arroz a Grega)

Posted on by John Reynolds

Greek rice pilaf with carrots and spring onions

Arroz a Grega, or “Greek rice pilaf,” is a popular side dish in Brazil, especially at Christmas time. Despite the name, it is not, necessarily, Greek. There are disputes as to the origin of the dish and its name. Regardless, the general recipe incorporates traditional methods for cooking pilaf-style rice, while incorporating a few quintessentially Brazilian ingredients. 

What is Rice Pilaf?

Pilaf, in general, refers to a style of cooking long-grain rice. It usually involves toasting the rice in oil with aromatics, like onions and garlic, then simmering the rice in a flavorful broth with various proteins (lamb, chicken, fish, etc.) The result is a hearty dish with rice granules that are individual, not sticky like jasmine rice or creamy like risotto. 

Where Does Rice Pilaf Come From?

Although rice had already been in cultivation for thousands of years, the earliest recipes for rice pilaf were written in the 10th century.  The famed Persian philosopher and physician, Ibn Sina, included various recipes in his medical texts, describing the benefits of different ingredients. In Iran, he is still referred to as the “Father of Pilaf.”

This does not mean that pilaf did not exist in some iteration prior to this date. There are accounts, for example, of soldiers in Alexander the Great’s army (4th century BC3) eating “pilav,” and bringing the recipes home from Central Asia to Macedonia. 

The name itself has two derivatives. “Pilaf” is used predominantly in North America. It is derived from the Turkish pilav, which comes from the earlier Persian pilāv. British and Commonwealth nations refer to the dish as pilau, also Persian in origin and possibly Urdu, where the word pulāv indicates a dish of rice and meat cooked together. 

While the exact roots of the dish remain a mystery, it seems we can assume (based on the name and documentation) that the first pilafs came from the Middle East and surrounding regions. As trade routes expanded and cultural exchange flourished, rice pilaf made its way to various corners of the world, where it adapted to local ingredients and cooking techniques. 

Global Variations of Rice Pilaf

Caribbean Pelau: Eastern Caribbean recipes call for various local ingredients, like peas, pumpkin, and corn, along with pieces of chicken or cured pig’s tail. Other parts of the Caribbean add coconut milk and seafood, like crab meat.

South Asian Biryani: this dish originated with the Muslims of South Asia. It combines basmati rice with marinated meat (usually chicken, lamb, or shrimp) and a blend of aromatic spices, creating a rich and savory dish. Vegetarian versions with vegetables or paneer are also popular. In India, a dish called “pulao” also exists, but it is made with lentils and vegetables. Bengali pulao is more traditional, with saffron and long-grain rice. 

Central Asian Plov: In countries like Uzbekistan and Tajikistan, plov (or pilaf) is a staple dish made with long-grain rice, lamb or beef, garlic, and onion. It is usually seasoned simply with salt, pepper, and cumin, although other herbs and spices may be added regionally. 

Lithuanian Plovas: in addition to rice and vegetables (usually carrots, tomatoes, and/or mushrooms), plovas may contain chicken or pieces of pork derived from around the neck or stomach of the animal.

Arroz Grega in Brazil

In Brazil, rice pilaf is a staple item on the Christmas dinner table. The Brazilian version of rice pilaf, known as “arroz à grega,” showcases the country’s diverse culinary influences.

“Arroz à grega” translates to “Greek-style rice,” but it reflects a fusion of international flavors. This dish typically features white rice cooked with a medley of colorful vegetables like bell peppers, peas, and carrots. It’s often seasoned with olive oil and sometimes enhanced with raisins and cashew nuts for a touch of sweetness and crunch.

The vibrant colors and flavors of “arroz à grega” make it a festive addition to the Brazilian Christmas feast, providing a harmonious balance to the ubiquitous Chester hen and hearty stews that often take center stage during the holiday season. 

Why is It Called Greek Rice in Brazil?

No one really knows. While the Greeks do have their own version of pilaf rice, it is not, technically, a Greek dish. Furthermore, the Greek rice pilaf in Brazil incorporates ingredients not commonly found in Greek and other Baltic versions-namely, carrots and bell peppers. Either way, the name “arroz a Grega” has stuck, and indicates a specific Brazilian side dish simmered in broth with vegetables and raisins. 

Best Rice for Brazilian Greek Pilaf

Like traditional Brazilian rice, arroz a grega uses long-grain rice. This is important: long-grain rice has less starch, which keeps the granules from sticking to each other. You can use short-grain rice if that is what you have, but it will be harder to achieve the desired pilaf texture. 

Arroz Grega Recipe (Brazilian Rice Pilaf)

Ingredients:

2 cups long grain rice, such as Basmati
1 tbsp extra virgin olive oil
1 oz unsalted butter
1 yellow onion, finely diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup sweet green peas (fresh or frozen)
2 cloves garlic, minced
1 carrot, peeled chopped
¼ cup golden raisins
1 tsp red chili flakes
1 tsp ground cumin
3 cups chicken stock
2 tsp salt (more to taste)
Freshly ground black pepper
Diced spring onions for garnish (optional)

Directions:

  1. Rinse the rice until the water runs clear, then set aside.
  2. Heat a large skillet or pot over medium. Add in a drizzle of olive oil and the butter, then sautee the bell peppers, onion, peas, and carrots for 3 minutes or so. 
  3. Add in the minced garlic and cook for a further 30 seconds.
  4. Stir in the rinsed rice, and toast it in the oil and aromatics for 2-3 minutes. 
  5. Season with salt, pepper, cumin and chili flakes.
  6. Add in the chicken stock and bring the rice mixture to a boil, then reduce the heat to a simmer.
  7. Cover, and cook for fifteen minutes, or until the liquid has been absorbed. 
  8. Stir in the golden raisins and let them warm through. Taste for salt, and add more, if needed.

Serve piping hot alongside your favorite main course, like a delicious roast picanha or churrasco steak. Garnish with fresh spring onion slices. 

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Black Eyed Peas and Rice (Baiao de Dois)

Posted on by John Reynolds

Black eyed peas and rice in black serving dishjump to recipe button

With the cooler months approaching in the US, we are getting more excited for comfort food. Today’s recipe is a perfect weeknight meal to fight the chill and feed the soul (and belly). Black eyed peas with rice is simple and so filling it is easily a standalone dish, though you can certainly use it as a side as well. Even better: it’s a one pot meal, so cleanup is a breeze. 

Baiao de Dois Meaning

Baiao de Dois does not actually translate to “black eyed peas and rice.” The baiao is actually a style of music thought to have originated among the Amerindian tribes of Northeastern Brazil. It is characterized by a signature duple meter rhythm, accomplished with the steady beat of a zambia (bass drum). Over time, the addition of instruments reflects the influence of other cultures arriving in Brazil: atabaque drums from Africa, and an accordion from Europe, for example. 

The baiao is also a reference to a dance style that accompanies the music. It was popularized in the 1940s by Luiz Gonzaga, whose efforts to bring the style to the masses included a hit called “Baiao de Dois” (dance for two). 

Over time, the special dish of black eyed peas and rice became affectionately known as “Dance for Two,” or baião de dois. A hearty, flavorful blend of slow-simmered black eyed peas with fluffy rice is, indeed, a perfect combination that dances on the tongue. 

Fresh vs Canned Black Eyed Peas

Baiao de dois traditionally uses fresh black eyed peas. They can be found in Brazilian markets alongside other fresh legumes, like green peas and edamame. They are not so easily found in the US, however. If you can’t find fresh black eyed peas, we recommend you use frozen, not canned. Canned black eyed peas can have a metallic taste and mushy texture. We want the al dente bite and earthy flavor of the fresh legume for our black eye peas and rice. 

Other Ingredients in Black Eyed Peas and Rice

The dance for two that is our black eyed peas and rice does involve a few other players, including meat and aromatics. Original recipes often used carne seca, but modern recipes often substitute bacon. Another great thing about this dish is that it is customizable: you can add what you have on hand, or omit something you don’t like. In Brazil, the dish is often served on special occasions, and every family has their own spin. 

One of our preferred substitutions is collards or kale in place of the traditional cilantro. Just be sure to add the greens a little sooner than you would the cilantro to let the leaves tenderize enough. 

What Kind of Rice for Baiao de Dois?

You can use any kind of rice you like for this recipe. Brazilians typically favor long-grain rice, since it has less starch and therefore a less glutinous, or sticky, texture. But again, you can use what you have. If you want less starch on a short grain variety, just rinse it a few times with cold water. 

Brazilian Black Eyed Peas and Rice Recipe (Baiao de Dois)

Ingredients:

1 small yellow onion, diced
3 cloves garlic, minced
Six strips of bacon
½  cup fresh cilantro, chopped
1 lb (16 oz) fresh or frozen black-eyed peas
10 oz rice
2 cups water
1 cup stock (chicken or vegetable)
1 cup mozzarella cheese
2 tsp salt (more to taste)
Freshly ground black pepper

Directions:

  1. Cook the bacon in a large saucepan until crisp, then remove to a plate with paper towels to drain excess grease. Crumble or roughly chop into bite-sized pieces with a sharp knife. 
  2. Drain all but a tablespoon of bacon grease from the pan and return it to the heat of medium. Add in a drizzle of extra virgin olive oil, then toss in your diced onions. 
  3. When the onions have softened (1-2 minutes), add in the minced garlic and cook for a further 30 seconds. 
  4. Add in the black eyed peas, crumbled bacon, salt, black pepper, and 2 cups of water. Bring to a boil, then reduce the heat to medium-low and simmer. Cover the pot and cook for 30 minutes.
  5. After thirty minutes, check to see if the peas are tender. If they are ready, stir in the 1 cup of stock and the rice. Bring the mixture to a boil once more, then reduce to medium low. Cover, and cook for another twenty minutes, or until the rice is tender. If you need, you can add more liquid (stock or water) to the rice during the cooking process. 
  6. Taste for salt and add more if needed. 
  7. Finally, stir in the mozzarella cheese and fresh cilantro. Top your black eyed peas and rice with a little more cheese and herbs, if you like. 

Enjoy!

More Great Brazilian Recipes to Try:

 

Back to Basics: Perfect Brazilian Rice

Posted on by John Reynolds

Brazilian rice with feijoada, collards, and orange slices

Garlicky Brazilian White Rice Side Dish

Along with black beans (feijao), white rice is the most common side dish in Brazil. It is prepared in a signature way that ensures the grains remain loose, not sticky. It is a simple but satisfying dish that compliments virtually every meal. Don’t let its simplicity fool you, though. There are a few key steps you must take in order to prepare the perfect Brazilian white rice. Not to worry: we’ll share our go-to recipe for flavorful, fluffy arroz Brasileiro so you get it right every time. 

History of Rice in Brazil

There is evidence that rice was cultivated by the indigenous peoples of the Amazon nearly 4000 years ago. Archaeologists believe these prehistoric groups developed a method for manipulating and reproducing wild rice. Unfortunately, this method was lost, likely due to the fact that the indigenous people were decimated by early colonists. 

In an ironic turn of events, Portuguese colonists in the 17th century began to experiment with rice cultivation in Brazil. The climate of the southern region proved especially arable for the crop, which became a protected national staple by the early 19th century. 

What Rice is Used in Brazilian Rice?

Brazilians prefer long-grain rice. This type of rice has less starch, which allows the grains to remain separate as opposed to sticking together. Prior to boiling, Brazilian rice is lightly fried in oil and refogado. Refogado is its own Brazilian staple: a sofrito-style blend of onions, garlic, and olive oil that has been blended into a paste. Many keep a jar handy in the fridge, since it acts as the base flavor for so many dishes. 

You can add other aromatics to your refogado to suit your own tastes. Popular additions in Brazil include tomatoes and bay leaves. Some recipes call for you to simmer the ingredients prior to storing in a jar in the fridge. But this is not necessary for our Brazilian rice, since we will be sauteeing the refogado in oil with the rice. This will cook out the strong flavors of the onion and garlic. 

Do You Have to Use Sofrito for Brazilian Rice?

No, you can just finely mince fresh onion and garlic and sautee these in the pan with the long grain rice. You will have more of a “bite” than with the prepared refogado, since there will be larger, heterogenous pieces. If you prefer your rice more uniform, we suggest preparing the aromatics ahead of time in the refogado style. 

Easy Refogado Recipe for Arroz Brasileiro

Ingredients:

1 small yellow onion
2 large heads of garlic (heads, not cloves! We know, it’s a lot of garlic, but it’s important)
¼ to ⅓ cup of extra virgin olive oil

Directions:

  1. Peel and roughly chop the onion. Smash and peel the cloves of garlic from the two heads. You can make it a little easier on yourself by buying pre-peeled cloves of garlic. You’ll need about a cup total of individual cloves.
  2. Add the garlic and onion and ¼ cup of olive oil to a food processor. Pulse until you have a paste. If it is still chunky, add a little more olive oil.

Now let’s get to the main event: perfect Brazilian rice!

Brazilian Rice Recipe with Refogado

Makes about four servings

Ingredients:

2 cups long grain white rice
2 tbsp extra virgin olive oil
1 tbsp prepared refogado OR ¼ diced yellow onion and 2 minced garlic cloves
1.5 tsp salt
4 cups water

Directions:

  1. Heat a large saucepan over medium heat. Add in the olive oil and the rice. Stir constantly until you see some grains begin to toast (they will take on a light golden color). This should take around 3 minutes. 
  2. When the rice starts to turn golden, add in the refogado or minced aromatics. Stir and cook along with the rice for another 2 minutes.
  3. Add in the water and salt and bring the mixture to a boil.
  4. Reduce the heat to low, then cover. Simmer on low for 25 minutes, or until all the water has been absorbed. 

Serve hot with feijoada and your favorite protein. We love this as a satisfying lunch with some carne seca, or a special meal with Brazilian flank steak. 

More Great Brazilian Recipes to Try:

 

Cheesy Rice Casserole (Arroz de Forno)

Posted on by John Reynolds

cheesy rice casserole in round dish

This time of year has many of us craving comfort food. When the cold weather hits, we look to roasts, stews, and casseroles to get us through the long winter days. Today’s recipe is a delicious spin on American cheesy rice casserole, known in Brazil as Arroz de Forno (“oven rice”). The one pot dish makes the perfect accompaniment to your Thanksgiving turkey or a roast picanha dinner. It is just as good on its own, however, for a busy weeknight meal. 

Rice is a staple crop in Brazil, where it has been cultivated for nearly 4,000 years. It is a popular ingredient in both sweet and savory dishes. No meal in Brazil is complete without a steaming bowl of arroz brasileiro, a simple but delicious dish made with medium or long grain white rice and sofrito, a blend of garlic, onions, and herbs. 

Tips for Cooking Great White Rice

Our recipe calls for pre-cooked white rice. We recommend basmati or another long grain rice, since they have less starch and will not clump together as easily. Here are a few other tips for cooking the perfect, fluffy white rice:

  1. Use the right size pan. For one cup of rice, a 2 quart saucepan is a good size. Any more than one cup, and you will want a larger pan to ensure even cooking. 
  2. Rinse the rice. Although this is not always necessary with longer grain rice, it won’t hurt to wash off any excess starch by rinsing your rice prior to cooking it.
  3. Avoid a high boil when cooking rice. Bring the water and rice to a low boil, then reduce it right away to medium low heat and cover.
  4. Use the right amount of water. In general, you want to shoot for a 1 to 1.5 ratio of rice to water. However, if you pre-rinse your rice, you will want to use slightly less.

Baked Rice Casserole Additions/Alterations

The beauty of this recipe is that it is highly customizable. If you don’t care for ham, you can replace it with sausage, chicken, bacon, or even white fish. You can omit the protein entirely if you want a vegetarian dish.

Americans are fond of broccoli in their rice casseroles, so feel free to add it in. This baked rice also tastes great with sweet peas, cauliflower, or french style green beans.

Cheesy Rice Casserole (Arroz de Forno)

Ingredients:

2 cups cooked white rice at room temperature
1 cup cubed ham
2 egg yolks at room temperature
2.5 cups heavy whipping cream
½ diced yellow onion
1 cup diced carrots
1.5 tsp salt
Freshly ground black pepper
2 cups shredded melting cheese (a combo of mozzarella, Colby jack, and cheddar is very nice)
1 cup shredded Asiago cheese

Directions:

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Grease a medium to large baking dish.
  3. In a mixing bowl, whisk together the egg yolks and whipping cream. Add in the rice, ham, diced onion, diced carrots, salt, pepper, and the 2 cups of melting cheeses. Stir to combine.
  4. Pour the cheese, cream, and rice mixture into the greased baking dish. Sprinkle the top with the Asiago cheese.
  5. Bake uncovered for 30 minutes until the mixture is bubbling and a beautiful golden brown.
  6. Let cool for ten minutes, then serve with fresh parsley for garnish.

Enjoy!

More Brazilian Recipes Like This to Try:

 

Shrimp Risotto (Risotto de Camarao)

Posted on by John Reynolds

shrimp-risotto

Italian Brazilians form a large part of the country’s population, with over 60,000 individuals claiming Italian heritage in Sao Paulo alone! This means that, along with other customs, Italian food has made its way well into mainstream Brazilian cuisine. Today’s dish of shrimp risotto is heavily rooted in Italian tradition, but features a few quintessential Brazilian twists (green peas, boiled eggs, and green olives). 

One of the main differences between Italian risotto and Brazilian risotto is the rice that is used. Brazilians tend to prefer their rice fluffy and separated, as opposed to sticky or creamy. As a result, most recipes for risotto call for Basmati or jasmine in place of the traditional arborio rice. Basmati, in particular, is longer and has less starch, which keeps the grains from adhering to each other when cooked. The rice can be rinsed several times to eliminate even more starch. 

Pilaf vs Risotto

This drier style of rice is probably more similar to what we, in the US, might call a “pilaf.” Despite the texture differences, however, the cooking methods are relatively similar overall. Both involve sautéing aromatics in fat or oil, toasting the grains of rice to release a nutty flavor and aroma, and finally cooking in a flavorful stock or broth (sometimes with wine).  

In pilaf, the full amount of stock is added and the pot is covered to allow the rice to absorb all the liquid. In risotto, the liquid is added slowly, one ladle-full at a time, and some liquid is allowed to remain unabsorbed in a creamy, flavorful “sauce.” 

Shrimp Risotto Substitutions

Shellfish allergy? Don’t care for shrimp? No problem! This recipe lends itself to all kinds of customization. You can just as easily substitute the protein with chicken and chicken stock, or make a vegetarian version with portobello mushrooms and vegetable stock. 

Shrimp Risotto Recipe (Risotto de Camarão) 

Ingredients:

1.5 pounds medium-sized shrimp, peeled and deveined
½  cup diced onions
½ red bell pepper, diced
½ cup fresh tomatoes, diced
2 garlic cloves, minced
¼ cup fresh or frozen sweet peas
¼ cup chopped green olives
1.5 cups Basmati rice
2 boiled eggs, chopped
3 cups fish stock
Extra virgin olive oil
Salt and pepper to taste

Directions:

  1. Heat a large skillet over medium heat and add in a drizzle of extra virgin olive oil.
  2. Sauté the onions and bell peppers for 2 minutes or so, until they are softened. Then add in the minced garlic and cook for another 30 seconds (just until you can smell it).
  3. Add in the rice and turn the heat up to medium high. Toast the rice with the onions and garlic until it is golden and fragrant and evenly coated with oil. 
  4. Add in the tomatoes, peas, and green olives. Cover with fish stock and bring to a boil.
  5. Once boiling, reduce heat to medium low and cover. 
  6. When the rice is nearly finished, put in your shrimp and stir. Cover the pan and cook until the shrimp are pink and tender (this only takes a few minutes).
  7. Remove the rice from the heat and stir in your chopped boiled eggs. Taste for salt and add more as needed. Finish with a grind of fresh black pepper.
  8. Garnish with fresh, chopped parsley and parmesan cheese, if you like. 

More Great Brazilian Recipes to Try:

 

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