Shiitake Peanut Pilaf

Author: Canadian Living

The subtle mushroom flavour, the crunch of fried peanuts and the flavourful golden shallots make familiar rice special.

  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons peanut oil
  • 1/3 cup whole raw peanuts
  • 1/3 cup unsalted roasted peanuts
  • 3 shallots thinly sliced
  • 1 1/2 cup sliced shiitake mushroom cap
  • 1 clove garlic minced
  • 1 pinch pepper
  • 1 1/2 cup Thai jasmine rice or other long-grain rice
  • 1 cup sodium-reduced chicken stock
  • 1 teaspoon sodium-reduced soy sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh coriander

Method

In saucepan, heat oil over medium heat; fry peanuts, stirring often, until golden, about 4 minutes for raw peanuts, 2 minutes for roasted. With slotted spoon, transfer to paper towel–lined plate.

In same saucepan, fry shallots, stirring occasionally, until crisp and golden, about 12 minutes.

Add mushrooms, garlic and pepper; cook, stirring, until mushrooms are tender and no liquid remains, 4 minutes.

Return peanuts to pan. Add rice, stirring to coat. Add chicken stock, soy sauce and 1-1/2 cups (375 mL) water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Let stand, covered, for 5 minutes. Stir in coriander.

Nutritional facts Per serving: about

  • Sodium 137 mg
  • Protein 7 g
  • Calories 266.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 40 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shiitake Peanut Pilaf

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