Divine Brazilian Rice Farofa for BBQ
A festive Brazilian-style side dish that turns leftover rice into a smoky, crunchy farofa loaded with crispy bacon, smoked sausage, and briny olives. The ultimate crowd-pleaser for your next backyard barbecue.
🛒 Ingredients
15 servings
- 4 cups day-old cooked rice
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 7 oz (200g) diced bacon
- 7 oz (200g) smoked sausage (chorizo or kielbasa), sliced
- 1 carrot, coarsely grated
- 1 cup pitted green olives, chopped
- 1 bunch fresh flat-leaf parsley, chopped
- 14 oz (400g) toasted cassava flour
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Directions
- 1
Cook the diced bacon in a large skillet over medium heat with no added oil — it renders more than enough fat on its own. Cook until golden and crispy.
- 2
Add the smoked sausage slices, diced onion, and minced garlic. Sauté for 3–4 minutes until the onion softens and turns translucent.
- 3
Stir in the grated carrot, chopped olives, and parsley. Mix well and remove from heat.
- 4
Spread the cold leftover rice in a large mixing bowl or deep serving dish.
- 5
Spoon the smoky bacon-sausage mixture over the rice and fold gently with a spatula.
- 6
Gradually add the cassava flour, mixing as you go, until the dish reaches a crumbly, farofa-like consistency.
- 7
Taste before adding salt — cassava flour is typically pre-seasoned and may need none.
- 8
Serve alongside grilled meats, sausages, or your favourite BBQ spread.
💡 Chef's Tip
Day-old rice is key — freshly cooked rice clumps together and makes mixing difficult. Add the cassava flour gradually and stop when you reach the texture you like: slightly crumbly but not dry.
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