Arroz com Pequi (Brazilian Pequi Rice)

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 pequi fruits 4 pequi fruits
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Optional: 1 tablespoon butter for added richness Optional: 1 tablespoon butter for added richness

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Wash the rice thoroughly and set it aside.
2. 2.
   Bring a pot of water to a boil and add the pequi fruits. Boil for 10 minutes to soften the fruit.
3. 3.
   Remove the pequi fruits from the boiling water and carefully open them. Separate the edible pulp from the seeds.
4. 4.
   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
5. 5.
   Add the ground turmeric, ground cumin, and salt to the saucepan. Stir well to combine the spices with the onion and garlic.
6. 6.
   Add the rice to the saucepan and stir it gently to coat the grains with the spices.
7. 7.
   Pour in the vegetable broth and add the pequi pulp to the saucepan. Stir everything together.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   Optional: Once the rice is cooked, stir in the butter for added richness and flavor.
10. 10.
    Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes.
11. 11.
    Fluff the rice with a fork before serving.

Treat your ingredients with care...

• Pequi — When handling pequi fruits, be cautious of their spiky exterior. Use a knife to carefully open the fruit and separate the edible pulp from the seeds. The pulp is what you'll be using in this recipe.

Tips & Tricks

• For a richer flavor, you can add a splash of coconut milk to the rice while it's cooking.
• If you can't find fresh pequi fruits, you can use canned pequi pulp as a substitute.
• Serve Arroz com Pequi as a side dish to grilled meats or roasted vegetables for a complete Brazilian meal.
• Leftover Arroz com Pequi can be refrigerated and reheated the next day. The flavors may intensify, making it even more delicious.
• Adjust the amount of salt according to your taste preferences.

Serving advice

Serve Arroz com Pequi hot as a side dish alongside your favorite Brazilian main course. Garnish with fresh cilantro or parsley for added freshness and color.

Presentation advice

Transfer the Arroz com Pequi to a serving platter and shape it into a mound using a spoon. Sprinkle some additional turmeric on top for a vibrant presentation. Serve it alongside the main dish, allowing the vibrant yellow color of the rice to stand out.