The [trademarked chocolate and peanut butter confection] Challenge. My chicken dish for this meal emphasizes the chocolate elements. For my starch side dish I want to make the peanuts the star, with the chocolate element being more of a secret ingredient. I want it to add a depth to the taste without having a distinct “chocolate” flavor.
Ever since I discovered the secret to good Mexican Rice I have used the technique of cooking the rice and flavorings separately and then combining them just before serving. There should be just a memory of chocolate flavor to this dish.
Karl’s Peanut Rice
1½ cups brown Jasmine rice
2 cups chicken broth (low sodium)
½ cup unsalted peanuts
2 Tbs. butter
3 green onions, chopped fine, separate uses
½ cup red bell pepper, diced fine
1 tsp. coriander seeds, crushed
1 tsp. cocoa powder (Dagoba or Scharffen Berger’s)
½ tsp. black pepper
½ cup orange juice, fresh
1. Put the rice and broth into a pot or rice steamer and cook until tender.
2. Toast the peanuts in a sauté pan for two minutes over medium heat and reserve.
3. Just before the rice is ready sauté the white parts of the onion in the butter in a medium pot for one minute.
4. Add the red pepper, coriander, cocoa, black pepper and salt and sauté for one minute more.
5. Add the orange juice and simmer for one minute.
6. Remove the pot from the heat and add the rice and most of the peanuts and most of the green parts of the onions. Toss to combine thoroughly. Check the seasoning and add more salt and pepper, if necessary.
7. Place in a serving bowl and garnish with the remaining peanuts and onions.
2 responses to “Karl’s Peanut Rice”
Pingback: Karl’s Chicken Cacao with Peanuts and Mango | Jabberwocky Stew
Pingback: The Inverted Peanut Butter Cup of the Lueck Ladies | Jabberwocky Stew