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Cooking Method - Poach
Brazilian rice is one of the staples of a Brazilian dinner and the holidays are no different. Brazilians most often make use of long grain rice, and the shelled pumpkin seeds give it the holiday zest that it needs while the kale (as well as the rice) is sautéed in garlic to add a touch of flavor. A touch of hot sauce adds zest to this side dish.
I consulted some Middle Eastern cookbooks containing pickling recipes, and this was the best incarnation of maghdoos that I could come up with. Apparently, there are many, many variations on this pickle in the Middle East. Note: This recipe requires advance preparation.
According to El Naranjo’s website, www.elnaranjo.com.mx, "The name is derived from the fact that this light sauce spills easy and stains tablecloths. It has a sweet flavor because of the pineapple and plantains."

This recipe is courtesy of Rick Browne. Read more about favorite Superbowl Party dishes from chefs on the Burn! Blog here.

This is a great dish for vegetarians! Just make sure that you use vegetable broth, not chicken or beef stock.

 

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