thai peanut rice pilaf

Today as I was sitting in immunology class I found myself wondering not about lymphocytes and antigens but what I could do with my left over Thai Peanut Sauce. Then the light bulb went off and I raced home to throw together one of the best rice pilafs that I've ever tasted. I used jasmine rice for extra aroma and flavor (and because I had exactly enough left over waiting to be used in my cupboard). The little bits of sweet red pepper and sweet peas offer just the right balance to the peanut sauce's spicy heat. Thanks to the protein packed peanut sauce, the starchy rice and crunchy veggies, this pilaf makes for a very satisfying, stick-to-your-ribs side dish!




Total Recipe cost: $2.86
Servings Per Recipe: 6
Cost per serving: $0.48
Prep time: 5 min. Cook time: 40 min. Total: 45 min.

INGREDIENTS		COST
1 cup	long grain jasmine rice	$0.87
1/2 cup	thai peanut sauce	$0.22
1/2 cup	frozen sweet peas	$0.27
1 medium	red bell pepper	$1.50
TOTAL		$2.86

STEP 1: In a medium sauce pan bring 1 cup of jasmine rice and two cups of water to a boil over high heat with a lid in place. As soon as it reaches a rolling boil, reduce the heat to warm and let simmer for 30-40 minutes (with the lid in place) or until all of the water has absorbed.

STEP 2: While the rice cooks, finely dice the red bell pepper. When the rice has finished cooking, mix in the peanut sauce, peas and red bell pepper. I would suggest putting all of the ingredients into the pot with the rice and then stirring only once because the more times you stir, the more sticky and glutenous the rice will become.

STEP 3: Serve warm. If desired, you can garnish with fresh cilantro, green onions or a drizzle of sesame oil (as pictured).

NOTE: Be sure when you are buying your jasmine rice that you get long grain jasmine rice because short or medium grain varieties will be too sticky. If you try to stir the peanut sauce and vegetables into a short grain rice you might end up with a starchy ball of rice dough!