rice


V.21 No.24 | 6/14/2012
The cabana bowl: a pile of rice and beans on a thin, tostada-like shell of deep-fried   pastel   dough. A skewer of churrasco tops it off.
Eric Williams ericwphoto.com

Dish Jockey

Waxing Brazilian

By Ari LeVaux

Jamon’s Frybread Cabana

The rise of the churrasco craze has given people a narrow, if somewhat authentic, view of Brazilian food. There are, indeed, a lot of churrascarias in Brazil—though in my five trips there I’ve yet to see a red-and-green block that you position according to how hungry you are. You can eat all the grilled chicken hearts you want, but until you’ve had rice and beans made by a Brazilian, you haven’t truly sampled the cuisine.

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V.20 No.28 | 7/14/2011
Wild rice
Mina Yamashita

Mina's Dish

Hearty Flavors From a Handful of Seeds

Cooking with whole grains

By Mina Yamashita

I came late to whole grains—being brought up eating white rice at every meal. With the possible exception of rolled oats, most of the grains I encountered were hulled, bleached, sweetened and renutritionized before they hit my plate.

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