- Indonesian Rice Bowl
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
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.