Brazilian Lunch Spread: Beans and Rice With Double Zucchini Power

Beans and rice with zucchini closeup

Here’s a real life example of an basic Brazilian lunch, even though we had it for dinner this time around. This is something pretty typical, which I would have eaten on any given day with my host family as an exchange student or at meals with church members when I was a missionary. The only thing missing was an ice cold guarana.

This is part 3 of a series on Brazilian cooking. Several more articles are scheduled for the next two weeks. Part 1 of the series was Cooking Brazilian Beans, part 2 was Cooking Brazilian Rice.

Unfortunately I didn’t get any pictures of a nicely made up plate from this meal. The pictures here are from cleanup time. We had friends over that night and were too busy socializing to stop and take pictures.

The night before we had picked our rhubarb chard, the remaining beet tops and a generous helping of green beans. Most of our beets were all greens and no beet. I have planted another crop of them and I pledge to do a better job thinning them early on so they will grow better.

Rhubarb Chard, Zucchini, Green Beans

An Awesome Brazilian Lunch

Here’s what you get:

• Beans and Rice
• Breaded fried chicken breast
• Steamed chard and beet tops
• Steamed green beans
• Tomato, cucumber and zucchini vinagarette salad
• Farofa (lightly fried corn meal with rasins, well-cooked bacon and spices)

We had pudim (flan) for desert.

Putting it all Together

In case you’re not familiar with typical Brazilian lunches, put the rice in a pile in the middle of the plate, and heap the beans on top of that. Think mashed potatoes with gravy — that’s the kind of rice to beans ratio you’re going for. The farofa is sprinkled on top of the beans, the meat and vegetables will be placed around and on the rice and beans.

Making The Dishes

Rice

Cooked exactly as outlines in Cooking Brazilian Rice.

Beans with Zucchini

Make Brazilian beans as outlined in this post (LINK) but add 1/2 of a medium zucchini, sliced into bite-sized pieces. I let the beans rest overnight after cooking and they turned out fantastic. The zucchini pretty much disolved into the beans adding a hint of sweetness that wouldn’t have been there otherwise.

Breaded Fried Chicken Breast

• Thin cut chicken breasts
• flour
• parsley
• rosemary

I cut the chicken breasts thin (1/2 inch to an inch). Caroline made a breading by mixing flour, parsley and rosemary. I’m not sure the proportions of the ingredients. After rolling the chicken in the breading, I fried the chicken in about 1/2 of an inch of oil until they were cooked all the way through.

Steamed Chard and Beet Tops

In Brazil the standard cooked green would be collard greens, but these had a very similar flavor. By itself collard greens (or chard/beet tops) don’t taste very good to me. Their bitterness pairs nicely with the slightly sweet beans and rice though and goes down nice and smoothly.

Bunch the leaves up tight and slice into thin strips. Steam the chopped greens in a steamer on the stove or in the microwave until they are soft, wet and have turned a uniform dark green color.

Steamed Green Beans

Cut the ends off and steam them, of course. Add butter, salt and pepper to taste

Vinaigrette Salad

• Tomatoes
• Cucumbers
• Zucchini

Thinly slice tomatoes, cucumbers and zucchini. Add white vinegar and olive oil to taste. Salt if desired. For best flavor let the salad stand in the refrigerator for 30 minutes or more. The time lets the vegetables soak up the vinegar better.

For two medium tomatoes, 1/2 of one cucumber and 1/2 of one zucchini I used about 1/2 cup of vinegar and 3 tbsp of olive oil.

Farofa

The Farofa I make is pretty basic, but I really like it.

• 1/2 cup well cooked bacon, chopped (bacon should be very crunch, but not burnt)
  • Oil to fry the farofa in (you can use the leftover bacon grease)
• 2 cups corn meal
• 1/2 cup raisins
• 1 tbsp Garlic powder
• 1 tsp Sage
• Whatever else you want to add (onions, olives, other herbs…)

When you fry the farofa, it will soak up all of the oil you use. You want to use enough oil to make it slightly cohesive and to bind the spices to the corn meal, but not so much that you’re eating soggy corn meal.

Using either the leftover bacon grease or vegetable oil I coat the bottom of the frying pan with just enough oil so that it runs from side to side, but not so much that it looks like a puddle.

Once the oil is hot add everything to the pan and fry it stirring frequently.  As you cook it, the corn meal will turn from blond to golden yellow.  The corn meal may go through a slightly sticky phase between when it soaks up the oil and when it is actually fried. Keep cooking until it crumbles again. It should be hot all the way through.

Tags: bacon, beans, beets, Brazil, chard, chicken, corn meal, cucumber, farofa, green beans, lunch, rasins, rice, tomato, zucchini