Brazilian Rice (Chaval)

Rice is enjoyed every day in Brazil. It can be as simple or as elaborate as the cook makes it, but it is always a part of a Brazilian meal. This recipe involves a few more steps than ordinary boiled rice, but there is nothing every day about the results.

Serves 2 to 4

Ingredients:
• 1 cup long-grain rice
• 1 garlic clove
• 1 ½ tablespoons vegetable oil
• ¾ teaspoon salt
• 1 ½ cups hot water

On your mark, get set . . .

• Place the rice in a fine mesh strainer and rinse with cold water. Skip the next three steps if you are using converted rice.
• Using your very clean hands or a spoon, swirl the rice as it rinses to remove any excess starch.
• Turn off the water and continue to stir the rice a bit more to help it drain. Give the strainer a few shakes to remove any additional water.
• Let the rice continue to drain while you prepare the rest of the recipe.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure ½ tablespoon and set it aside.

Cook!

• In a 9- to 10-inch frying pan heat the oil over medium-high heat for 30 to 40 seconds.
• Once the oil is hot but not smoking, add the drained rice and garlic.
• Sauté for 4 to 5 minutes stirring the rice constantly to prevent it from sticking, or until all the rice has soaked up a bit of the oil and turned slightly darker.
• Add the hot water and salt.
• Return to a boil, lower the heat to simmer, cover the pan, and cook for about 18 minutes.
• Turn off the heat and let the pan rest, without raising the lid, for 5 to 10 minutes before serving. Fluff with a fork and serve.

This Side Dish recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p51 to p52'

Chicken, Avocado, and Brown Rice Salad: Your New Baby and You (0-6 Months)

Preparation Time 10 Minutes Plus Chilling | Cooking Time 30-35 Minutes | Serves 2-4 Adult

Eating a combination of protein and whole grains at mealtimes is a good way to satisfy hunger pangs and boost energy levels. I love the nuttiness of brown rice in this salad, but you could also use the wonderful quinoa grain from Peru. Cook according to the package directions.

Ingredients:
• 8 cups vegetable stock
• 1¼ cups brown rice
• ¼ cup olive oil
• 2 tbsp lemon juice
• Salt and pepper
• 1 bunch of scallions, thinly sliced
• 6 tbsp pine nuts, toasted
• Handful of fresh cilantro, coarsely chopped
• 1 avocado, skin and pit removed, then thinly sliced
• 2 cooked chicken breasts, thinly sliced

Preparation:
1. Bring the stock to a boil in a large saucepan. Add the rice and stir. Bring back to a boil, then reduce the heat, cover, and cook until the rice is tender and has absorbed all the liquid, 30–35 minutes. Let cool, then keep refrigerated until needed (the rice can be cooked up to 24 hours in advance).

2. When ready to serve, whisk together the olive oil and lemon juice with salt and pepper to taste. Stir this dressing into the rice along with the scallions, pine nuts, and cilantro. Top the salad with the avocado and chicken, and serve.

This recipe was published in 'First Meals & More Your Questions Answered With 50 all-new “recipes to the rescue” by Annabel Karmel - p20'.