->Rice Bowl 01 <-

Serves 4. 1 cup Thai jasmine rice

1 cup plus 2 tablespoons water

21/2 cups fresh or frozen petite peas (2 pounds fresh unshelled)

21/2 cups shredded, saut

9ed tofu (or organic chicken)

1/2 cup hot vegetable stock

1/3 cup creamy peanut butter

1/2 cup chicken broth or water

1 tablespoon dry sherry

2 tablespoons rice vinegar

2 teaspoons peeled and grated fresh ginger

1/8 teaspoon cayenne pepper

1/2 teaspoon sugar

1 clove garlic, minced

2 green onions, white parts only, minced

garnish)

1/2 cup chopped roasted peanuts, for garnish

Separate small bowls of chutney, sliced bananas, raisins, unsweetened

shredded coconut, minced fresh cilantro leaves, mandarin orange

segments, chopped applies, plain yogurt

If using a rice cooker, coat the rice cooker bowl with non-stick

cooking spray or a film of vegetable oil. Place the rice in the

rice bowl. Add the water; swirl to combine. Close the cover and set

for the regular cycle. If cooking in a pan, follow the cooking

directions on the package.

In a medium-size saucepan, combine all the sauce ingredients. Cook

over low heat, stirring a few times, until the mixture achieves a

sauce-like consistency. Cover and keep warm.

When the rice is ready (if using a rice cooker, when it switches

to the Keep Warm cycle), sprinkle the peas and tofu on top of the

rice. Close the cover and let set for 20 minutes.

Transfer the rice mixture to a warmed serving platter with sloped

sides. Pour the hot stock and peanut sauce over the rice. Stir

gently to combine the peas and tofu with the stock and peanut sauce.

Sprinkle with the green onion tops and peanuts. Serve immediately

with a choice of condiments.