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Sorgo Carreitero

https://www.sorghumcheckoff.com/recipes/sorgo-carreitero/

  • Gluten Free icon
Sorgo Carreitero recipe

Prep Time

30 Minutes

Make Time

1 Hours

Yield

About 8 servings

Sorghum Form

This is a recipe based on a classic dish called Arroz Carreitero from a state in Southern Brazil named Rio Grande do Sul.

It is thought to have been created by Gauchos and Wagon drivers during the 1800s traveling across the plains of Brazil.

Traditionally, this dish is made with dried beef or leftover barbeque meat and rice that could help stretch limited resources and provide a nourishing meal on long journeys.

Our version captures the classical nature of the dish with a modern take with additions of sorghum, bacon, sausage, vegetables, and herbs.

Whether served as a main or a side, this classic Brazilian dish is perfect for customization and fun: add in steak, grilled chicken, or your favorite vegetables and spices.

Ingredients

  • 2 cups pearled grain sorghum
  • 1 tablespoon olive oil
  • 4 slices bacon, diced
  • 8 ounces raw Linguica sausage, removed from casing
  • 1 cup yellow onion, medium diced
  • 1 cup red bell pepper, medium diced
  • 1 cup tomato, seeded and diced
  • 2 tablespoons garlic, minced
  • 1 bay leaf
  • 1/3 cup shredded beef jerky
  • 1 quart no salt added beef stock
  • ¼ cup fresh lemon juice
  • Salt, to taste
  • Pepper, to taste
  • ¼ cup parsley, finely chopped
  • ¼ cup cilantro, finely chopped

Instructions

  1. Rinse the sorghum under cold water in a strainer, agitating with your hand. Set aside and allow to drain completely.
  2. Pre-heat a large Dutch oven over medium heat. Add the oil, diced bacon and sausage to the pot and cook, stirring constantly until the bacon is browned and the fat is rendered, about 5 minutes.
  3. Add the onion, and bell pepper to the pot and cook for another 3 minutes or until the onion is translucent and tender.
  4. Add the tomato and garlic to the pot and cook for 1-2 minutes until the tomato is tender.
  5. Next, add the sorghum, bay leaf, and shredded beef jerky to the pot and stir to evenly coat with the fat from the pan.
  6. Pour the stock into the pot and stir to incorporate. Cover the pot and bring to a boil over high heat.
  7. Once the pot reaches a boil, reduce the heat to low and simmer, covered, until most of the liquid has been absorbed and the sorghum is tender, about 30-40 minutes.
  8. Once the sorghum is cooked and tender, remove from the heat and finish with lemon juice, salt, and pepper to taste.
  9. Portion into bowls and garnish with chopped parsley and cilantro.

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