Brazilian Rice

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             FOOD FUNNY
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Here's a good one from Jan D. in Ontario:

A minister was completing a temperance sermon. With great emphasis he
said, "If I had all the beer in the world, I'd take it and pour it into
the river." With even greater emphasis he said, "And if I had all the
wine in the world, I'd take it and pour it into the river." And then
finally, shaking his fist in the air, he said, "And if I had all the
whiskey in the world, I'd take it and pour it into the river." Sermon
complete, he sat down.

The song leader stood very cautiously and announced with a smile, nearly
laughing, "For our closing song, let us sing Hymn #365, 'Shall We Gather at the River.'"

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             TODAY'S RECIPE
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This typical way of cooking rice in Brazil is so good it may become the
typical way of cooking rice in your house. Feel free to doctor it up
with diced bell peppers, red pepper flakes, or chopped leftover meat.

Brazilian Rice (Arroz Brasileiro)

1/4 cup (60 ml) olive oil
1 large onion, thinly sliced
3 cups (750 ml) raw long grain rice
3 cups (750 ml) boiling chicken stock
3 cups (750 ml) boiling water
2 medium tomatoes, peeled, seeded and chopped, or
2/3 cup (180 ml) drained, chopped canned tomatoes
1 tsp (5 ml) salt

In a large saucepan heat the oil over moderate heat and cook the onions
for about five minutes, until transparent but not brown. Add the rice
and stir for two to three minutes to coat the rice in oil. Add the
remaining ingredients and return to the boil, stirring once or twice.
Reduce the heat to the lowest setting, cover the pan, and simmer for 20
minutes, until all the liquid is absorbed.
Serves 8 to 10.
Received on Wed Jul 2 18:44:10 2008