Early in my adult life, I realized I don't have the rice-cooking gene. No amount of measuring, and rinsing, and simmering, and steaming will help me produce a perfectly cooked pot of rice. I have proved to be equally inept with white rice, brown rice, basmati and jasmine rice, though I can make a pretty great pot of risotto. For everyday rice, I rely on my little electronic rice cooker, which never lets me down. (I use it for quinoa, too.) I like to make as much as the rice cooker will hold, and keep leftover rice in the refrigerator to make dishes like this coconut peanut rice bowl recipe, which I created for Lynne, my friend Bev's daughter, who eats gluten-free and dairy-free. You can make this recipe vegan by omitting the turkey and adding more vegetables, and make it spicier with a squirt or two of Sriracha sauce.
Coconut peanut rice bowl with turkey, broccoli and mushrooms
4 cups cooked brown or white rice
2-3 Tbsp vegetable, canola or rice bran oil
2 lbs lean ground turkey (I use 93% lean)
1 large onion, chopped
12 oz sliced mushrooms, any variety
3-4 Tbsp Thai red curry paste, to taste
3 Tbsp tamari soy sauce (or low-sodium soy sauce, if you don't need it to be gluten-free)
1/4 cup smooth peanut butter (organic is gluten-free)
Juice of 1 lime
2 15-oz cans coconut milk
12 oz broccoli florets
Fresh black pepper, for garnish
Extra lime wedges, for garnish
In a large wok or wok-shaped nonstick frying pan, heat the oil over medium heat. Stir in the turkey, breaking it up with a spatula, until it is no longer pink. Add the onion and mushrooms, and keep stir-frying until the onions are translucent.
Stir in the curry paste, and let it cook for 1 minute. Then, add the soy sauce, peanut butter, lime juice and coconut milk. Use a whisk to incorporate the peanut butter into the coconut milk.
Bring the sauce to a low boil, then reduce the heat to low, and simmer for 20-25 minutes, until the coconut milk has reduced slightly and thickened. Then add the broccoli, and continue to simmer for 5 minutes, until the sauce is the consistency you like.
Add a nice portion of cooked rice to each individual serving bowl, and top with the coconut peanut turkey sauce. Season with black pepper to taste, and finish with a squirt of lime juice.
More uses for the jar of peanut butter:
Butternut squash, peanut and chipotle soup
Roasted shrimp appetizer with spicy peanut sauce
Broccoli salad with spicy sesame peanut sauce
Napa cabbage soba with spicy peanut sauce
Other recipes that use these pantry ingredients:
Thai peanut turkey burgers, from Cara's Cravings
Thai peanut turkey and noodles, from cbsop.com
Baked sesame tofu sticks with peanut butter, tahini and ginger sauce, from Kalyn's Kitchen
Peanut sesame noodles with Sriracha, from Chew Out Loud
Satay peanut sauce, from Rasa Malaysia
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Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.