Peanut rice

Name: Peanut rice
Ingredients: 300 g rice; 600 ml water; 1 teaspoon salt; 30 ml oil; 1 large red onion (200 g); 1 large white onion (200 g); 100 g red cabbage; 50 g peanuts; 60 g vermicelli

Salad - Peanut rice by Geta M. - Recipia

Peanut rice gets its less usual touch from toasted vermicelli, stirred in at the end with cooked rice, onion, red cabbage and sautéed peanuts. It’s hearty, with soft vegetables and golden strands scattered among the grains. I serve it alongside fried chicken livers. Prep: 15 minutes. Cook: 30 minutes. Total time: 45 minutes. Serves: 4. About 500 kcal and 12 g of protein per serving.

Ingredients

300 g rice
600 ml water
1 teaspoon salt
30 ml oil
1 large red onion (200 g)
1 large white onion (200 g)
100 g red cabbage
50 g peanuts
60 g vermicelli

Preparation

1. Bring 600 ml of water to a boil with 1 teaspoon of salt. Add the rice and cook covered over low heat for 18 minutes, until the grains are tender and the water has been absorbed. 2. Chop the red onion, white onion and red cabbage. Heat 30 ml of oil in a pan, add the vegetables and peanuts, and sauté for 8 minutes, until the onion softens. 3. Toast the vermicelli in a dry pan for 4 minutes, stirring until golden spots appear. 4. Mix the rice with the vegetables and peanuts, then stir in the toasted vermicelli.

Notes

You can serve it with fried chicken livers, which go well with this dish. Cut the onion and cabbage into roughly equal-sized pieces; very large ones will stay firm after the rest has softened. If using salted peanuts, use only 1/2 teaspoon of salt instead of the full teaspoon. If your peanuts are already roasted, add them towards the end of sautéing so they don’t get too dark. You can replace the vermicelli with 60 g of spaghetti broken into short pieces and toasted in the pan. The dish contains peanuts, and regular vermicelli contains gluten. Keep it in the fridge for no more than 3 days and sprinkle the portion with a tablespoon of water before reheating.