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- Leftover barbecue meat, chopped into 1 cm cubes | 1 cup
- Rice | 1 cup
- Onion | 1/2 unit(s)
- Garlic Clove | 2 unit(s)
- Tomato | 1 unit(s)
- Olive oil | 2 tablespoon
- Bay Leaf | 1 unit(s)
- Parsley sprig | 5 unit(s)
- Onion stalks | 3 unit(s)
- Salt | 1/2 teaspoon
- Freshly ground black pepper | 1 to taste
- Cut the meat into 1 cm cubes – if the chosen cut has a thick layer of fat, discard it. In this recipe, we use picanha and sausage, but you can make different combinations with what you have left over from the barbecue.
- Peel and finely chop the onion and garlic cloves. Wash, dry and cut the tomatoes into quarters; discard the seeds and cut each quarter into strips and the strips into 1 cm cubes. Wash, dry and finely chop the parsley and chives.
- In a kettle, bring a little more than 2 cups (tea) of water to a low heat to boil.
- Place a medium saucepan over medium heat to heat. Drizzle with 1 tablespoon of olive oil, add the onion, season with a pinch of salt and sauté for 4 minutes, until it starts to brown.
- Add the tomato, season with a pinch of salt and sauté for 2 minutes until slightly wilted – no need to break up. Add the minced meats, garlic and bay leaf, season with pepper to taste and stir for 2 minutes for the meats to heat up and absorb the flavor of the stew.
- Drizzle with 1 tablespoon of olive oil, add the rice and stir well to coat all the grains with the oil for 1 minute – this helps to make the rice fluffy after cooking.
- Measure 2 cups (tea) of boiling water and water the rice. Season with ½ teaspoon of salt, mix well and do not stir anymore. Meanwhile, prepare the farofa.
- As soon as the water reaches the same level as the rice, lower the heat and partially cover the pan. Let it cook until the rice absorbs all the water – to check if the water has dried, pierce the rice with a fork and gently remove some grains from the bottom of the pan; if it's still wet, let it cook a little longer.
- Turn off the heat and keep the pan covered for 5 minutes before serving so that the beans finish cooking in their own steam. Then loosen the grains with a fork and mix in the chopped parsley and chives. Serve with vinaigrette sauce, toasted farofa and parsley leaves.
Finish with parsley leaves on top.
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