Nut-Free Traditional Brazilian Cuzcuz
Dive into the vibrant flavors of Brazil with this Nut-Free Traditional Brazilian Cuzcuz recipe—a delightful twist on the classic dish that’s safe for those with nut allergies. Made with fine cornmeal (flocos de milho pré-cozidos), this savory steamed treat is packed with nutritious vegetables like tomatoes, red bell peppers, and peas, bringing color and heartiness to every bite. The recipe features simple preparation, hydrating the cornmeal before combining it with sautéed vegetables and fragrant parsley for added freshness. Finished by steaming to a firm, sliceable perfection, this gluten-free and nut-free Brazilian favorite is easy to prepare in under 30 minutes, making it perfect for a quick lunch, side dish, or light dinner. Pair it with a crisp green salad or enjoy it on its own for a satisfying taste of Brazilian culinary tradition!
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Recipe Information
Ingredients
- 2 cups fine cornmeal (flocos de milho pré-cozidos or pre-cooked cornmeal)
- 1 cup water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium tomato, diced
- 0.5 medium red bell pepper, finely chopped
- 0.5 cup frozen peas
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Place the cornmeal in a large bowl and mix it with 1 cup of water. Let it sit for 5-10 minutes to fully hydrate.
In a medium skillet, heat the olive oil over medium heat.
Add the finely chopped onion to the skillet and sauté for 2-3 minutes until soft and fragrant.
Stir in the diced tomato, chopped red bell pepper, and peas. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
Season the mixture with salt and remove from heat.
Grease a small to medium-sized steamer pan or mold with a little olive oil to prevent sticking.
Mix the hydrated cornmeal with the cooked vegetable mixture, ensuring everything is evenly combined.
Transfer the mixture into the prepared steamer pan or mold, pressing it down gently to compact it.
Place the steamer pan into a larger pot with about 2 inches of boiling water. Cover and steam over medium heat for 15-20 minutes, or until the Cuzcuz is firm and holds together.
Remove the Cuzcuz from the steamer and let it cool slightly before carefully unmolding onto a plate.
Garnish with chopped parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 17.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
