Shiitake Peanut Pilaf
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The subtle mushroom flavour, the crunch of fried peanuts and the flavourful golden shallots make familiar rice special.
Servings:
Ingredients:
| 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% |
Suggested Recipes
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2 tbsp vegetabIe oiI
1/3 cup whole raw peanuts
2 shallots, thinly sliced
1-1/2 cups sliced shiitake mushroom caps
1 clove garlic, minced
pinch Pepper
1-1/2 cups Thai jasmine rice
1 cup sodium-reduced chicken stock
1 tsp sodium-reduced soy 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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