Brazilian BBQ Pinchos Rice Farofa (Printable Version)

Juicy Brazilian-style pinchos served over rice with toasted farofa and fresh salad. Perfect for festive dining.

# What You'll Need:

→ Churrasco Skewers

01 - 500 g beef sirloin or picanha, cut into 4 cm cubes
02 - 1 tbsp olive oil
03 - 3 garlic cloves, minced
04 - Salt, to taste
05 - Black pepper, to taste
06 - 1 tsp smoked paprika (optional)
07 - Skewers (metal or soaked wooden)

→ Rice

08 - 200 g long-grain white rice
09 - 480 ml water
10 - 1 tbsp vegetable oil
11 - 0.5 tsp salt
12 - 1 tsp saffron or turmeric (optional, for colour)

→ Farofa

13 - 100 g cassava flour (farinha de mandioca)
14 - 2 tbsp butter or bacon fat
15 - 1 small onion, finely chopped
16 - Salt, to taste
17 - Crumbled bacon (optional)
18 - Chopped parsley (optional)

→ Salad

19 - Fresh lettuce or arugula
20 - Tomato, sliced
21 - Cucumber, sliced (optional)
22 - Lemon wedges or olive oil dressing

# Steps To Follow:

01 - Combine beef cubes with olive oil, garlic, salt, black pepper, and smoked paprika. Toss thoroughly to coat all pieces evenly.
02 - Thread marinated beef cubes onto skewers. Grill over high heat for 10–15 minutes, turning occasionally, until well-charred on the outside and medium rare or desired doneness inside.
03 - Rinse rice under cold water until the water runs clear. Heat oil in a saucepan over medium heat, add rice, and stir well for 1 minute. Add water, salt, and saffron or turmeric if using. Bring to the boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is fully absorbed. Remove from heat and let stand covered for 5 minutes; fluff grains with a fork.
04 - Melt butter or bacon fat in a large skillet over medium heat. Add chopped onion and sauté until golden and fragrant. Stir in cassava flour and toast, stirring continuously, until the mixture is light brown with a nutty aroma. Season with salt and incorporate optional crumbled bacon or fresh parsley if desired. Remove from heat.
05 - Arrange fresh greens and tomato slices (and cucumber if using) on a serving dish. Drizzle lightly with lemon juice or olive oil dressing just before serving.
06 - Spoon rice onto plates, lay skewered beef over the rice, and serve farofa on the side. Garnish each plate with fresh salad and optional lemon wedges. For additional flavour, spoon over chimichurri sauce or Brazilian vinaigrette.

# Notes and Tips:

01 - Use picanha or flank steak for optimal flavour and tenderness.
02 - Enhance skewers by adding bell peppers or onions alongside the beef.
03 - Serve with Brazilian hot sauce for extra heat and authenticity.
04 - Store grilled meat and rice refrigerated for up to three days; farofa remains crisp in an airtight container at room temperature for up to one week. Salad is best prepared and served fresh.
05 - Chicken or pork can be substituted for beef; adjust grilling times accordingly.

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