PEQUI RICE

Makes: 6 servings

Preparation Time: 50 minutes

Level: Easy

INGREDIENTS

  • 3 TABLESPOONS CORN OIL
  • ½ ONION, CHOPPED
  • 1½ CLOVE GARLIC, CHOPPED
  • 18 PEQUIS (SOUARI NUTS)
  • 2½ CUPS LONG-GRAIN RICE
  • SALT TO TASTE

PREPARATION

Heat the oil and stir in onion and garlic. Add pequi, stir a little and cover with water. Cook under low heat until there is just about 1,5 cm of liquid left. Combine with the rice, add 4 cups of hot water, season with salt and cook until tender. Serve hot. 

In detail: Those who are not familiar to pequi – in Tupian, “skin full of thorns” – can end up with the mouth covered in thorns. A typical fruit of Cerrado, one of the richest Brazilian biomes, fresh pequi is responsible for the yellowish colour of this recipe, a traditional dish in Goiás and Mato Grosso, where pequi liqueur is also produced. 

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