{"id":9372,"date":"2009-10-14T07:29:21","date_gmt":"2009-10-14T14:29:21","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=9372"},"modified":"2012-04-24T06:48:07","modified_gmt":"2012-04-24T13:48:07","slug":"peanuts-brown-rice-with-asian-dressing","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/rice\/peanuts-brown-rice-with-asian-dressing\/","title":{"rendered":"Peanuts & Brown Rice with Asian Dressing"},"content":{"rendered":"


\n<\/strong><\/em>
\n\"Peanuts
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\nSynonymous with memories of back home, games, circus,\u00a0 picnics, cocktail\u00a0 & rainy day snacks and, of course, peanut butter sandwiches now, peanuts are an all time favorite among us.<\/p>\n


\nPeanuts are however not true nuts, as most of you might know. The “Nut” is a\u00a0 member of a family of legumes related to peas, lentils, chickpeas and other beans. Being a legume, the peanuts contain high amount of protein. A lot of peanuts, some chewy, nutty brown rice & some veggies have been tossed together here for a quick, crunchy salad.\u00a0 It looks like an Asian Fried Rice, I must say almost tastes like one, but there is no frying here.<\/p>\n

When Foodbuzz<\/a> sent a coupon code of $30 for the Asian Grocers<\/a>, I could not pass a chance to use that up.\u00a0 The online store has a lot of Asian delicacies to choose from, not just food but pretty plates, bowls , chopsticks etc\u00a0 (I ordered quite a few things from this section & the serving bowls & dishes here are from the Asian Grocers).\u00a0 I also got a 4.5 lb bag of short grained brown rice. The service was very prompt & I received my order in less than a week. Thank you Foodbuzz & Asian Grocers.
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\n\"Brown
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\nSince we have turned to using a lot of brown rice in our daily meals now, I used up the rice to make this quick & healthy Peanuts & Rice Toss Salad. It makes a nice & quick meal in a bowl.
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\n\"Peanuts
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\n
\n<\/strong><\/em><\/p>\n

Peanuts & Rice with Asian Dressing<\/h3>\n


\n<\/strong><\/em><\/p>\n

Ingredients: (serves 2, as a meal)
\n<\/strong><\/em><\/p>\n

    \n
  1. 1 Cup Short Grained Brown Rice<\/strong><\/li>\n
  2. 1.5 Cups Water<\/strong><\/li>\n
  3. 1.5 Cups Peanuts<\/strong><\/li>\n
  4. 1\/2 Red Bell Pepper, diced
    \n<\/strong><\/li>\n
  5. 1 Large Carrot, diced<\/strong><\/li>\n
  6. Few Hot Chilli Peppers, thinly sliced
    \n<\/strong><\/li>\n
  7. 4-5 Stalks of Scallions, thinly sliced – Whites & the Greens<\/strong><\/li>\n
  8. 1\/2 Small Red Onion, diced<\/strong><\/li>\n
  9. 1 Teaspoon Oil
    \n<\/strong><\/li>\n
  10. Fresh Lime<\/strong><\/li>\n<\/ol>\n

    Other interesting vegetables to use, & use as much as you please:<\/strong><\/em><\/span> Corn, Baby Corn, Snow Peas, Broccoli, Green Peppers, Mushrooms, Mung Sprouts, Tofu & whatever you want!! This is the kind of dish which changes taste, texture & flavor by the vegetables you are using; don’t be afraid…<\/em>
    \n
    \n<\/strong><\/em>
    \nFor the Dressing:<\/strong><\/em><\/p>\n

      \n
    1. Crushed Red Pepper Flakes (Optional – only if you want it spicy)<\/strong><\/li>\n
    2. 1″ Ginger grated, & the juice extracted (Save the Juice, discard the fiber)<\/strong><\/li>\n
    3. 1 Full Tablespoon Sesame Oil<\/strong><\/li>\n
    4. 1 Tablespoon Lite Soy Sauce<\/strong><\/li>\n
    5. 2 Tablespoons Rice Vinegar<\/strong><\/li>\n
    6. Hot Sauce, any kind like Sriracha ( To Taste\/Optional)<\/strong><\/li>\n
    7. 1 Tablespoon Roasted Sesame Seeds, muddled with a rolling pin or mortar & pestle<\/strong><\/li>\n
    8. 1 Short Stalk of Lemon Grass – about 2 inches of the tender part, sliced & muddled well<\/strong><\/li>\n
    9. Salt<\/strong><\/li>\n<\/ol>\n


      \n<\/strong><\/em>
      \nPreparation:<\/strong><\/em>
      \n
      \n<\/strong><\/em>
      \nCook the rice as per the instructions (of whatever kind of rice you are using). I used 1.5 cups of water + 1 cup of rice + Salt to taste & cooked it in the rice cooker. Keep in mind tho’ that the rice should not be soft & mushy. This is like a salad, so it tastes best if the rice remains separate & slightly chewy & crunchy.<\/p>\n

      When done cooking, fluff the rice with a fork & cool to about room temp, about 30 minutes. Set aside.<\/p>\n

      Meanwhile, place skillet with 1 teaspoon of oil over high heat. Add the diced onions, bell peppers & carrots. Stir fry for a couple of minutes only. Do not overcook. The vegetables need to stay crunchy. Take them off the heat & set aside.<\/p>\n

      If you are not using ready made roasted peanuts: Heat a skillet big enough to hold the peanuts in a single layer; add peanuts; cook and stir 3 to 4 minutes or until fragrant and beginning to brown. Take it off the heat & set aside.<\/p>\n

      Whisk all the ingredients of the dressing together.<\/p>\n

      Toss the stir fried vegetables, scallions, hot chilli peppers, & peanuts with the cooked rice. Add the dressing & toss well. Finish it off with a generous squeeze of lime.<\/p><\/blockquote>\n


      \n<\/strong><\/em>
      \n\"Peanuts
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      \nWe ate ours as a meal. But this is perfect as a side salad too. Loved the various distinctive texture that dish had to offer. The crunchy peanuts, the very nutty & chewy brown rice with almost raw veggies blended together really well. You may make this another dish all together by changing the dressing & the kind of vegetables you use.
      \n
      \n<\/strong><\/em>
      \n\"Peanuts
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      \n<\/strong><\/em>
      \nSending this to       Susan’s (The Well Seasoned Cook) <\/a> MLLA #16, hosted by Jeanne at Cook Sister<\/a>.
      \n
      \n<\/strong><\/em>
      \nRelated Posts:<\/em><\/strong><\/p>\n

      Quinoa with Apricot, Asparagus & Almond<\/a><\/strong><\/p>\n

      Jewel Salad<\/a><\/strong><\/p>\n

      Kisir: Turkish Tabbouleh<\/a><\/strong><\/p>\n

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      <\/div>