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.
