Moqueca de Palmito with Cashew Rice

Ingredients & Substitutes

Instructions

1. 1

   Drain 2 cans of heart of palm and slice them into 1/2-inch thick rounds.

2. 2

   In a large pot or Dutch oven, heat 2 tablespoons of dendê oil over medium heat, then sauté 1 medium thinly sliced red onion and 4 minced garlic cloves for 3 minutes until fragrant.

3. 3

   Add 1 large thinly sliced red bell pepper and 1 large thinly sliced yellow bell pepper to the pot and cook for 5 minutes until slightly softened.

4. 4

   Stir in 1 can of undrained diced tomatoes, 1 can of full-fat coconut milk, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, bringing the mixture to a gentle simmer.

5. 5

   Gently add the sliced heart of palm to the simmering sauce and cook for 10-15 minutes, allowing the flavors to meld, ensuring not to overcook the heart of palm.

6. 6

   Just before serving, stir in 2 tablespoons of fresh lime juice and 0.5 cup of chopped cilantro.

7. 7

   While the moqueca is simmering, heat 1 tablespoon of olive oil in a medium saucepan over medium heat, then add 0.5 cup of roughly chopped raw cashews and toast for 3-5 minutes until golden brown and aromatic.

8. 8

   Add 1.5 cups of uncooked basmati rice, 3 cups of water, and 0.5 teaspoon of salt to the saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until the water is absorbed and the rice is tender.