Shiitake Peanut Pilaf
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Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 266 |
| pro | 7 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 40 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 137 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 1 |
| folate | 10 |
The subtle mushroom flavour, the crunch of fried peanuts and the flavourful golden shallots make familiar rice special.
Ingredients
- 2 tbsp vegetable oil or peanut oil
- 1/3 cup whole raw peanuts or unsalted roasted peanuts
- 3 shallots, thinly sliced
- 1-1/2 cups sliced shiitake mushroom caps
- 1 clove garlic, minced
- 1 pinch pepper
- 1-1/2 cups Thai jasmine rice, or other long-grain rice
- 1 cup sodium-reduced chicken stock
- 1 tsp sodium-reduced soy sauce or fish sauce
- 2 tbsp chopped fresh coriander
Preparation
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.
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.
Source : Canadian Living Magazine: September 2007
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