Have a taste of Brazilian barbecue

This week we are visiting Brazil and preparing one of the nation's most popular dishes, Churrasco.

Churrasco is a Brazilian-style barbecue. It normally consists of a variety of sausages and meats, rice and salsas. This recipe is my favorite. It serves eight. I hope you enjoy it.

• CHURRASCO

Ingredients

For the rice:

2 tablespoons oil

4 cups rice

6 cups water

1 tablespoon fresh garlic, chopped

Salt, to taste

For the salsa:

1 cup diced fresh tomatoes

1 cup diced bell pepper

1/2 cup diced onion

2 tablespoons chopped parsley

3 tablespoons olive oil

1/2 cup white wine vinegar

Salt and pepper, to taste

For the barbecue (you can use any type of meat that you would normally grill; I suggest the following):

1 pound kielbasa sausage

2 pounds rib eye steak

1 pound chicken thighs

1 pound Portuguese chorizo

3 pounds pork baby back ribs (bake ribs for about two hours before grilling)

Putting it together

Prepare rice: In a large saucepan, heat the oil. Add the rice and stir until lightly browned. Add the water, garlic and salt and bring to a boil. Reduce heat to low and simmer for 20 minutes. Set aside.

Prepare salsa: Place all salsa ingredients into a large mixing bowl and mix until everything is evenly distributed. Season with salt and pepper, to taste, and mix again. Set aside.

Prepare barbecue: Season the meats with your favorite seasoning and grill to desire doneness. Set aside to rest for about 10 minutes. Then slice the meats thinly and prepare to assemble the Churrasco.

Prepare Churrasco: On a plate, place some cooked rice. Top the rice with an assortment of meats, and top all of that with some salsa and enjoy.

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Next week, we will visit Mexico to prepare authentic Enchiladas, just the way my mother used to make them, which happens to be the way I serve them at my restaurant.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City. Contact him at 844-2111. His Web site is www.cilantros.us.