Natural Shelled Brazil Nuts

April

The tough-shelled, triangular Brazil nut is the seed of a tropical evergreen tree, Bertholletia excelsa, family Lecythidaceae, that grows in large forests in the Amazon River basin of South America. The trees, which can reach a height of 45 m (150 ft), are not cultivated; propagation is entirely by the chance sowing of the seeds, usually by animals. The fruits of the tree are melon-size--10-20 cm (4-8 in) in diameter--thick-walled pods, each of which contains some 18-30 nuts. The pods are gathered when they have fallen from the trees and must be chopped open to obtain the nuts. They can be shipped only during the rainy season, when stream and river waters are navigable. Belem, a port in the Brazilian state of Para, is a center for Brazil nut export, and the nuts are often called Para nuts. Brazil nut kernels are sweet tasting and an excellent source of protein. They are also rich in an oil that is used for lubricating and lighting.

DONALD K. OURECKY

Brazil Nut-Mushroom Stuffing

  • 1 small onion, chopped
  • 1 celery stalk with leaves, chopped
  • ½ cup Brazil nuts, chopped
  • ½ pound mushrooms, sliced
  • 4 tablespoons butter
  • 2 tablespoons chopped parsley
  • 1 - 2 teaspoons sage, marjoram, and thyme to taste
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • 5 cups stale bread cubes or crumbs
  • Water, milk or giblet stock (optional)

Sauté the onions, celery, sliced mushrooms and chopped Brazil nuts in the butter until tender, but not brown. Combine the seasoning and the crumbs, toss together with the onion-nut mixture in the pan and cook until bread crumbs are lightly browned and butter is absorbed. If a moist dressing is desired, add just enough liquid to moisten crumbs.

Mixed Greens with Brazil Nuts

  • ¾ cup sliced Brazil nuts
  • 1 egg; 2 tablespoons grated Romano cheese
  • 1 clove garlic, crushed; freshly ground pepper to taste
  • ½ teaspoon salt; 1 teaspoon dry mustard; ½ teaspoon soy sauce
  • 3 tablespoons lemon juice; ½ cup virgin olive oil
  • 1 pound mixed greens, torn in bite-size pieces

Slice the Brazil nuts. In a saucepan, cover the nuts with cold water and slowly bring to a boil. Lower the heat and simmer for 2 to 3 minutes. Remove nuts with a slotted spoon, and when cool enough to work, slice with a sharp knife. This method allows cutting the nuts without breaking. Set aside 2 tablespoons of nuts as a garnish. Cook egg 1 minute in boiling water; remove and set aside. In a salad bowl, mash garlic clove and salt together with a fork. Add lemon juice, mustard, soy sauce, Romano cheese, pepper, and egg. Whisk thoroughly. Sauté sliced Brazil nuts in skillet with olive oil heated medium-high until golden brown (2-3) minutes. Remove nuts with a slotted spoon and drain on paper towels. While whisking dressing, add the hot oil in a slow stream. Add the greens to the bowl and toss thoroughly. Sprinkle with reserved nuts and serve.

Nutrition Facts

Serving Size 1/4 cup (30g)

Amount per Serving

Calories:

280 Calories from Fat 240

 

 

% Daily Value*

Total Fat 28g

44%

Saturated Fat 7g

35%

Cholestorol 0mg

0%

Sodium 0mg

0%

Total Carbohydrate 6g

2%

Dietary Fiber 2g

8%

Sugars 1g

Protein 6g

Vitamin A 0%

Vitamin C 1%

Calcium 8%

Iron 8%

*Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorien eeds:

Calories

2,000

2,500

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholestorol

Less than

300mg

300mg

Sodium

 

2,400mg

2,400mg

Total Carbohydrate

Less than

300g

375g

Dietary Fiber

 

25g

30g

Calories per gram:

Fat 9

Carbohydrates 4

Protein 4
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