Spiced Brown Rice With Peanuts Recipes
SPICED BROWN RICE WITH PEANUTS
This is a recipe from Gourmet Magazine's October 1990 issue. I cook the rice in chicken stock as it imparts a richer flavour to the dish, however you can use water for a vegetarian version.
Provided by Chef Regina V. Smith
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy saucepan heat the oil over moderate heat until it is hot. Add the cuminseed, cloves and the bay leaf and cook the spices , stirring, for 5 to 10 seconds or until the cuminseed is a few shades darker and fragrant. Add the chili pepper flakes, the onion and the garlic and cook the mixture, stirring, until the onion is softened. Add the rice and cook it, stirring, for 2 minutes, or until it is coated well with the oil. Add chicken stock ( or 2 1/4 cups water for vegetarian version). Bring it to a boil, and simmer the rice, covered, for 35 to 40 minutes, or until the water is absorbed and the rice is tender.
- Fluff the rice quickly with a fork. Remove the pan from the heat. Discard the bay leaf. Let rice stand, covered, for 10 minutes. Stir in the peanuts and serve.
Nutrition Facts : Calories 289.4, Fat 15.2, SaturatedFat 2.2, Cholesterol 2.7, Sodium 428.7, Carbohydrate 31.6, Fiber 2.4, Sugar 2.8, Protein 8
SPICY SALMON BOWLS OVER BROWN RICE
This recipe is a delicious way to get some healthy foods in your family's diet. Salmon, brown rice, fresh crunchy vegetables, and a spicy sauce will perk up their taste buds and bring you compliments.
Provided by Bibi
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
- Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
- Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
- Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
- Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.
Nutrition Facts : Calories 543.6 calories, Carbohydrate 43.4 g, Cholesterol 48.7 mg, Fat 29 g, Fiber 9.4 g, Protein 30.9 g, SaturatedFat 4.4 g, Sodium 1301.6 mg, Sugar 7.1 g
SPICY CHICKEN FRIED RICE WITH PEANUTS
From Cooking Light. It isn't too spicy as written, but you can always make adjustments by using less crushed red pepper to suit your tastes. If you want to shave time off the prep, use the boil-in-bag brown rice available at many stores.
Provided by CaliforniaJan
Categories Brown Rice
Time 30m
Yield 1 3/4 cups, 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 4 ingredients in a small bowl; stir well with a whisk.
- Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.
- *Note: cooking time does not include time to cook rice or chicken.
SPICY CHICKEN FRIED RICE WITH PEANUTS (BY ELLIE KRIEGER) RECIPE
Provided by á-26084
Number Of Ingredients 14
Steps:
- 1. Combine the first 4 ingredients in a small bowl, stir well with a whisk. 2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 Tbsp. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts. Makes 5 servings (each serving is about 1 and 3/4 cups rice mixture, 1 and 1/4 teaspoons green onions, and 1 Tbsp. peanuts). Calories/serving: 482, Fat: 14.8g (sat 2.1g), Protein: 26.3g, Carbs: 61.8g, Fiber: 6.9g, Cholesterol: 48mg, Iron: 2.8mg, Sodium: 479mg, Calcium: 59mg
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