Best Spiced Brown Rice With Peanuts Recipes

SPICED BROWN RICE WITH PEANUTS

Spiced Brown Rice With Peanuts image

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

Ingredients

3 tablespoons vegetable oil
2 teaspoons cumin seeds
4 cloves
1 bay leaf
1/4 teaspoon dried chili pepper flakes
1 small onion, minced
2 garlic cloves, mined
1 cup brown rice
2 1/4 cups chicken stock
1/2 teaspoon salt
1/3 cup roasted peanuts, chopped

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

COLD PORK RICE NOODLES WITH CUCUMBER AND PEANUTS

Cold Pork Rice Noodles With Cucumber and Peanuts image

Sometimes you want dinner to be cold. For those evenings, there's this make-ahead pork and rice noodle dish, offering a robust infusion of zing from garlic, fish sauce and tons of fresh herbs plus plenty of flexibility. Add more peanuts and basil, or go heavy on the mint and lime. Use pork tonight, and ground turkey or chicken the next time; it's your choice. This basic formula is easily adapted, and the components pack up easily for a work lunch or another night's dinner. To make this vegetarian, substitute semi-firm tofu, cut into 1/2-inch cubes, for the pork, and substitute a few tablespoons of soy sauce for the fish sauce.

Provided by Sarah Copeland

Categories dinner, weekday, noodles, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons peanut, canola or grapeseed oil
6 garlic cloves, pressed or minced
1 pound ground pork
1/2 teaspoon black pepper
6 tablespoons fish sauce
4 tablespoons brown sugar
1 to 2 teaspoons sriracha or chile garlic sauce, plus more for serving
Kosher salt
1 (8.8-ounce) package rice vermicelli
4 small Persian or hothouse cucumbers, thinly sliced (about 4 ounces)
1 small bunch mint, leaves picked (about 1 cup)
1 small bunch Thai basil or regular basil, leaves picked (about 1 cup)
1/2 cup roasted peanuts, roughly chopped
2 limes, cut in wedges, for serving

Steps:

Heat the oil in a large skillet or wok over medium heat. Add the garlic, pork and black pepper and stir to brown evenly, 2 to 3 minutes. Add fish sauce, sugar and sriracha, and continue cooking until pork is just cooked through and evenly coated with sauce, 2 to 3 minutes more. Set aside.
Bring a large pot of salted water to a rolling boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Drain and rinse with cold water.
Drain the sauce off the pork into a bowl, and toss it with the noodles to coat. Divide the dressed noodles across four bowls and top with pork, cucumber, herbs and peanuts (or toss all together and transfer to a bowl). Drizzle with sriracha to taste and serve with lime for squeezing.

Nutrition Facts : @context http, Calories 788, UnsaturatedFat 29 grams, Carbohydrate 68 grams, Fat 44 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 11 grams, Sodium 2311 milligrams, Sugar 11 grams

SPICY CHICKEN FRIED RICE WITH PEANUTS

Spicy Chicken Fried Rice With Peanuts image

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

Ingredients

1/4 cup less-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon dark sesame oil
3/4 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 cups red bell peppers, diced (about 2)
1 cup onion, diced
1/4 cup green onion, thinly sliced and divided
2 tablespoons fresh ginger, peeled and minced
2 large garlic cloves, minced
5 cups brown rice, cooked and cold
2 cups chicken, cooked and diced (about 1 pound)
1 (8 ounce) can sliced water chestnuts, drained and chopped
1/3 cup dry-roasted unsalted peanuts

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.