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.
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.