It has come to my attention that not everyone likes brazil nuts. I however love them, when we make chex mix during the holidays I always add extra to mine. Now, I will urge you to give the brazil nuts a try even if you think you won’t like them. They don’t have a prominent flavor they just add a nice crunch and mild nuttiness that is really nice. Overall I loved this recipe and I will be reaching for it in the future, possibly trying it out with fresh mushrooms instead of canned.
Brazil Nut Pilaf
3 Tbsp butter or oil
1/2c coarsely chopped brazil nuts
1 can (3 or 4oz) mushrooms
1c diced celery
2 bouillon cubes or 2 tsp powdered/bouillion paste
1c white rice
2c diced, cooked chicken, turkey, or ham (optional)
Drain mushrooms, add water to the mushroom liquid until you get 2 1/2c, and set aside. In a medium size pot or a skillet with a lid melt your butter over medium heat. Add your brazil nuts and cook until they are toasted and light brown. Pour in your liquid, mushrooms, celery, bouillon, and salt. Bring to a boil, add rice, and stir. Cover and reduce heat to low. Simmer for 25 minutes, remove from heat and let sit 5 minutes before serving. If using meat add in the last 10 minutes of the cooking time.