Brazilian rice

“I like to make a bunch of appetizers and one main dish,” says Alves. She recommends this particular layered-rice entree for parties, noting you can assemble it the day before. • 5 cups rice

• 1 tablespoon butter

• 1 cup carrots

• 1 cup raisins

• 1 cup dried plums (or to taste)

• 1 cup chopped green apple

• olive oil and salt (as needed)

• ½ onion, chopped

• 1 (15-ounce) can green peas (drained)

• 1 cup chopped ham

• 1 (15-ounce) can hearts of palm (drained and chopped)

• ½ cup sliced green olives

• 1 (15-ounce) can diced tomatoes (drained)

• 2 cups mozzarella

Cook rice according to package directions.

Melt butter in a stockpot. Add carrots, raisins, plums and apple. Cook over medium heat until mixture is golden brown and begins to soften.

In a large saute pan, place a little oil, 3 generous pinches of salt and the onion. Cook till translucent. Add peas, ham, hearts of palm, olives and tomatoes. Saute for a few minutes.

Preheat oven to 350 degrees. In a baking dish, place a layer of rice, then half the fruit mixture, then the ham mixture. Continue layering, finishing with the rice and topping with cheese. Bake till cheese melts.

Serves 6 to 8.