Ingredients Jump to Instructions ↓

  1. Indonesian Rice Bowl

  2. Serves 4. 1 cup Thai jasmine rice

  3. 1 cup plus 2 tablespoons water

  4. 21/2 cups fresh or frozen petite peas (2 pounds fresh unshelled)

  5. 21/2 cups shredded, saut

  6. 9ed tofu (or organic chicken)

  7. 1/2 cup hot vegetable stock

  8. 1/3 cup creamy peanut butter

  9. 1/2 cup chicken broth or water

  10. 1 tablespoon dry sherry

  11. 2 tablespoons rice vinegar

  12. 2 teaspoons peeled and grated fresh ginger

  13. 1/8 teaspoon cayenne pepper

  14. 1/2 teaspoon sugar

  15. 1 clove garlic, minced

  16. 2 green onions, white parts only, minced

  17. garnish)

  18. 1/2 cup chopped roasted peanuts, for garnish

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

  20. shredded coconut, minced fresh cilantro leaves, mandarin orange

  21. segments, chopped applies, plain yogurt

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

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

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

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

  26. directions on the package.

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

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

  29. sauce-like consistency. Cover and keep warm.

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

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

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

  33. Transfer the rice mixture to a warmed serving platter with sloped

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

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

  36. Sprinkle with the green onion tops and peanuts. Serve immediately

  37. with a choice of condiments.


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