PEANUT BUTTER CRISPY RICE TREATS
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 bars
Number Of Ingredients 7
Steps:
- Lightly butter a 13- by 9-inch baking dish.
- Melt the butter in a large saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10 to 12 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated.
- Press the mixture evenly into the prepared baking dish. Cool completely.
- Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted.
- Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.
THAI PEANUT-PINEAPPLE FRIED RICE
Put sweet and savory deliciousness on the menu with Thai Peanut-Pineapple Fried Rice. Thai Peanut-Pineapple Fried Rice is ready to eat in 35 minutes.
Provided by My Food and Family
Categories Baking Ingredients
Time 35m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Pour teriyaki sauce over tofu in shallow dish. Refrigerate 10 min. Drain tofu, reserving the teriyaki sauce.
- Heat oil in large skillet on medium heat. Add tofu; cook 3 to 4 min. or until golden brown on all sides, stirring occasionally. Remove tofu from skillet.
- Add peppers to skillet; cook and stir 2 min. Add onions; cook and stir 1 min. Add rice and pineapple; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently. Add nuts, tofu and reserved teriyaki sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 510, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
VEGETABLE CURRIED RICE
"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
PEANUT BUTTER RICE CRISPY TREATS
This is an easy wonderfully tastey treat that is great for all occasions. This is my mother in law's recipe, that my sweet husband had as a child, and my children ask for also. I have also molded these in to little brains on Halloween.
Provided by Lori Lissa
Categories Bar Cookie
Time 30m
Yield 24 ea, 24 serving(s)
Number Of Ingredients 5
Steps:
- Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil.
- Place the rice crispies in a large bowl.
- Stir the mixture on to the top of the cereal, til all is covered.
- Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil,and always reverted to the hand spreading method).
- Place in fridge to cool.
- Cut in squares.
PEANUT FRIED RICE
A big part of healthy cooking includes the quality of the ingredients you choose. Look for low fat and low sodium items, but above all, look for organic and natural foods. Or, grow your own! This version of fried rice is chock full of nutrients, especially vital minerals.
Provided by D Rusak
Categories Rice
Time 15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mix sauce (last 7 ingredients) together in a blender so it's ready to go.
- Saute broccoli and carrots in 2 tbsp of water for 3-4 minutes.
- Add leek and pepper and cook 1-2 minutes.
- Add peas and greens and cook 1-2 minutes.
- Add rice, seeds, and nuts, and cook 1-2 minutes, stirring constantly.
- Add sauce. Cook 1-2 minutes, stirring constantly, then serve.
Nutrition Facts : Calories 725.5, Fat 26.4, SaturatedFat 3.7, Sodium 460.9, Carbohydrate 104, Fiber 8.9, Sugar 6.3, Protein 23.5
PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES
Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing, he tops the noodle bowl with a richer peanut sauce. Store-bought peanut butter is a shortcut for the traditional whole roasted peanuts and palm sugar in the satay-style sauce. To add a fragrant citrus note, he adds a dab of lemongrass paste from the tube. This versatile sauce pairs well with chicken and pork, as well as shrimp, and is delicious mixed into the noodles.
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
- For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
- Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.
PEANUT BUTTER RAINBOW RICE
Enjoy a colourful bowl of healthy goodness with chicken, rice and veg. A great family dish that's freezable, the peanut butter dressing will prove popular!
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Whisk together all the sauce ingredients until smooth, then season to taste. Set half aside. Add 2 tbsp cold water to the remaining half to loosen. Heat the oven to 200C/180C fan/gas 6.
- Mix together the chicken, aubergine, pepper and sweetcorn with the thicker sauce in a roasting tin. Season, cover with foil and bake for 25-30 mins, until the chicken is cooked through and the veg is soft.
- Meanwhile, cook the rice following pack instructions, then combine with the baked chicken and veg. Drizzle over the loosened sauce. If freezing, leave to cool completely first. Can be frozen for up to one month. Sauce can be frozen separately. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Top with the serving ingredients.
Nutrition Facts : Calories 557 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
KUNUN GYADA (SPICED PEANUT RICE PORRIDGE)
Short-grain rice imparts a subtle sweetness to this creamy, peanutty blend. Aromatic cinnamon, nutmeg, ginger and cloves - or any other warming spices - meld into the comforting porridge, which is often served at the beginning or end of the day as a means of filling the gap between meals in northern Nigeria. Serve hot or room temperature, with a dab of tamarind purée for a bit of acid and some granulated sugar, honey or dates for sweetness. Or, mix the porridge with kefir for a drinkable version (see Tips).
Provided by Yewande Komolafe
Categories non-alcoholic drinks
Time 4h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the raw peanuts and rice in separate bowls, and add enough water to cover each by 2 inches. Soak at room temperature for at least 1 hour and up to 4 hours.
- Drain the peanuts and transfer to a blender. Pour in 2 cups room-temperature water and purée on high speed until smooth. Strain the liquid through a fine-mesh strainer or a sieve lined with muslin or two layers of cheesecloth, into a medium pot. Return the solids to the blender and combine with another 2 cups room-temperature water. Blend on high until puréed. Repeat the straining process, pressing on the solids to extract as much liquid as possible. The remaining solids should be dry and crumbly. Discard the solids. You should have 4 cups of peanut milk in the pot.
- Drain the rice and transfer to the blender (no need to wash). Pour in 2 cups room-temperature water and purée on high to grind the rice until smooth.
- To the pot of peanut milk, add the selim seed pods, ginger, salt, cinnamon, nutmeg, cayenne and cloves. Heat the milk and spices over medium, whisking frequently, until steam begins to rise from the surface, about 6 minutes. If using ground spices, continue to the next step. If using whole spices, including selim pods, turn off the heat, cover and allow the spices to steep for up to 10 minutes. Remove the spices with a slotted spoon after steeping.
- Turn the heat to medium-low and whisk in the ground rice purée. Cook, stirring frequently until the mixture is thick enough for your whisk to leave a faint line as you drag it across the surface and any bubbles slowly rise to the surface, 8 minutes. Cover and simmer without stirring for about 4 minutes to fully cook the ground rice. Any coarse ground rice should be cooked through and soft, not starchy.
- Serve the porridge in bowls that are warm or at room temperature. Top with a spoonful of tamarind paste for a slightly tangy finish and sweeten with granulated sugar, honey or chopped dates.
PEANUT RICE NOODLES WITH PORK AND COLLARD GREENS
Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a tomato sauce-trust us on this one.
Provided by Chris Morocco
Categories Bon Appétit Dinner Noodle Pork Peanut Butter Soy Sauce Ginger Collard Greens Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
- Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
- Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.
More about "peanut rice recipes"
PEANUT RICE RECIPE | SOUTH INDIAN STYLE PEANUT RICE RECIPE
From indianhealthyrecipes.com
4.6/5 (9)Total Time 30 minsCategory MainCalories 552 per serving
- Wash and soak rice for sometime. Cook it without making mushy. Spread it on a plate and cool completely.
- Method 1: Heat oil in a pan, add half tsp mustard seeds, 1 broken red chili and hing. When they splutter, add the powder and salt. Switch off. Add the cooled rice and mix.
PEANUT RICE RECIPE | GROUNDNUT MASALA RICE | LUNCH BOX …
From hebbarskitchen.com
Ratings 62Servings 2Cuisine South IndianCategory Rice
- firstly, in pan heat 1 tsp oil and roast 2 tbsp peanuts, 1 tsp urad dal, 1 tsp chana dal, ½ tsp cumin, 1 tsp sesame and 3 dried red chilli.
PEANUT RICE - VEGETARIAN INDIAN & WORLD RECIPES FOOD BLOG
From vegrecipesofindia.com
5/5 (5)Total Time 30 minsCategory Main CourseCalories 360 per serving
- Rinse 1 cup rice couple of times in water and then soak in enough water for 20 to 30 minutes. If using brown rice, then for about 30 to 45 minutes.
PEANUT CHICKEN AND RICE - HEALTHY FOOD GUIDE
From healthyfood.com
PEANUT RICE RECIPE / VERKADALAI SADAM - GROUNDNUT …
From chitrasfoodbook.com
HEALTHIER PEANUT BUTTER RICE KRISPY TREATS - MY WHOLE …
From mywholefoodlife.com
TRADITIONAL RICE RINEDOVI (PEANUT BUTTER RICE)
From zimbokitchen.com
PEANUT RICE NOODLES WITH PORK RECIPE | BON APPéTIT
From bonappetit.com
CHILE PEANUT RICE RECIPE | BON APPéTIT
From bonappetit.com
PEANUT BUTTER KRISPY RICE SQUARES - FOOD NETWORK CANADA
From foodnetwork.ca
PEANUT BUTTER RICE KRISPIE BALLS | FOODTALK
From foodtalkdaily.com
RICE PAPER CHIPS AND PEANUT DIPPING SAUCE RECIPE - CHATELAINE
From chatelaine.com
ZIMBABWE PEANUT BUTTER RICE RECIPE - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
PEANUT SAUCE FRIED RICE - VEGAN RICHA
From veganricha.com
VIETNAMESE PEANUT STICKY RICE WITH COCONUT MILK RECIPE
From thespruceeats.com
PEANUT FREE FOOD LIST – CEREAL, SNACKS, CANDY AND MORE!
From urbantastebud.com
LIST OF PEANUT DISHES - WIKIPEDIA
From en.wikipedia.org
10 MINUTE PEANUT SAUCE RICE NOODLES - THE TWIN COOKING PROJECT …
From thetwincookingproject.net
FAVORITE PEANUT BUTTER RICE CRISPY TREATS (JUST 3-INGREDIENTS!)
From yummytoddlerfood.com
PEANUT BUTTER RICE | LISA'S KITCHEN - FOOD & NUTRITION ARTICLES
From foodandspice.com
PEANUT RICE - FOODS AND DIET
From foodsanddiet.com
PEANUT STICKY RICE (XOI DAU PHONG) - DELICIOUS EASY …
From runawayrice.com
PEANUT RICE | KNOW ALL ABOUT PEANUT RICE AT NDTV FOOD
From food.ndtv.com
4 BENEFITS OF RICE CAKE AND PEANUT BUTTER FOR OUR HEALTH
From drhealthbenefits.com
PEANUT BUTTER RICE - LITTLE FAMILY ADVENTURE
From littlefamilyadventure.com
INDIAN COOKING TIPS: HOW TO MAKE PEANUT RICE - NDTV FOOD
From food.ndtv.com
PEANUT BUTTER RICE CAKES | FOOD, BUTTER RICE, PEANUT BUTTER
From pinterest.ca
HEALTHY PEANUT BUTTER RICE CRISPY TREATS - FIT MITTEN KITCHEN
From fitmittenkitchen.com
HOW TO MAKE TOFU RICE BOWLS - RUNNING ON REAL FOOD
From runningonrealfood.com
RICE BOWL WITH SPICY PEANUT SAUCE - EMILIE EATS
From emilieeats.com
HEALTHY PEANUT BUTTER RICE CRISPY TREATS (3 INGREDIENTS!)
From thebigmansworld.com
PEANUT TANG YUAN (GLUTINOUS RICE BALLS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
HEALTHY PEANUT BUTTER RICE CRISPY TREATS - JOYFOODSUNSHINE
From joyfoodsunshine.com
SUGARED AND SPICED, THIS CREAMY PEANUT RICE PORRIDGE IS 100
From seattletimes.com
PAD THAI RICE NOODLES WITH PEANUT SAUCE - LOTUS FOODS WEBSITE
From lotusfoods.com
PEANUT VS BROWN RICE - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
PEANUTS 101: NUTRITION FACTS AND HEALTH BENEFITS
From healthline.com
PEANUT RICE | HOW TO PREPARE PEANUT RICE | THE FOOD CORNER
From thefoodcorner.in
You'll also love