RECIPE - Rice with Pequi (Arroz com Pequi)

In a previous post, I discussed the intriguing and dangerous fruit called pequi. In that post, I mentioned that because of it's "off-flavors" which are often described as "cheesy", "sweaty" or "barnyard" pequi is commonly served as part of a savory dish, rather than as a traditional sweeter fruit.



Although it's unlikely that anyone outside Brazil will find a supply of pequi in their local supermarket, I thought it would be interesting to include here on Flavors of Brazil one of the most well-known and well-loved recipes for pequi - Rice with Pequi. It comes from the Brazilian state of Goiás, where it is considered the one dish that most typifies the cuisine of that state.



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 RECIPE - Rice with Pequi (Arroz com Pequi)

 Serves 6



1 cup neutral vegetable oil (canola, soya, peanut)

2 cups pequi

2 cloves garlic, chopped

1 medium yellow onion, chopped

3 cup long-grain rice

2 cups chicken broth (vegetable broth can be substituted)

4 cups water

salt and pepper to taste

2 Tbsp. green onion, chopped

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Combine water and broth in medium pan, bring to simmer. In another large, heavy pan heat the oil over medium heat and lightly fry the pequi. Add the onion and garlic and continue to fry, stirring to avoid sticking, until everything is lightly browned. Add the rice and fry for a few minutes, until all the rice is coated with oil and is slightly transparent. Cover with the simmer water-broth blend. Add salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook, covered, until liquid is absorbed and the rice is tender (about 20 minutes). Remove from heat, stir in the green onion, and serve.

(Adapted and translated from Cozinha Regional Brasileira by Abril Editora)