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This is a great recipe to use up leftover rice from the Chinese food take out order. Just place it in a colander and place the colander over a pot of steaming water for 5-6 minutes. That brings it back to life nicely :-) The veggies look like little jewels in a sea of rice. It’s a very pretty side dish !
  Basmati rice 1 Cup (16 tbs) (Stickier Than Regular Long Grain Rice)
  Water 2 Cup (32 tbs)
  Roasted peanuts 1⁄4 Cup (4 tbs)
  Shallot 1 , sliced
  Water 2 Tablespoon
  Minced fresh ginger root 1 Teaspoon
  Grated carrots 3⁄4 Cup (12 tbs)
  Corn 1⁄2 Cup (8 tbs)
  Salt To Taste
  Cayenne pepper 1⁄4 Teaspoon (Double This If You Like It Spicy)
  Chopped cilantro 3 Tablespoon

Add rice to water and bring to a boil on high heat then lower to a simmer, cover and cook 20 minutes or until water is absorbed (or use steamed leftover rice as mentioned above). Mash peanuts finely or puree in a blender. Heat a skillet and sauté shallots in a couple of tablespoons of hot water. Saute 5 minutes. Add more water if needed to keep them moist. Then add ginger, carrots, corn and salt. Turn to low and cook 5 minutes then stir in rice, pepper, cilantro and peanuts.

* 183 calories

This recipe is excerpted from the book 400 or Less - Recipes from Around the World by Aileen Figula Kiter. To purchase this book, please visit: Amazon.Com

Recipe Summary

Side Dish

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