Description
Peanut Butter Rice with Vegetables is a flavorful and creamy one-pot meal that combines fluffy jasmine rice cooked in vegetable broth with a vibrant medley of sautéed vegetables. Tossed in a rich and tangy peanut butter sauce, this dish is a delightful blend of salty, sweet, and umami flavors topped with crunchy scallions and toasted sesame seeds. Perfect for a wholesome vegetarian lunch or dinner packed with nutrition and taste.
Ingredients
Scale
Rice
- 2 cups jasmine rice
- 4 cups vegetable broth
Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 red bell pepper, chopped
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup sugar snap peas
Peanut Sauce
- 1/2 cup smooth peanut butter
- 3 tablespoons tamari or soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
Toppings
- Chopped scallions
- Toasted sesame seeds
Instructions
- Rinse the rice: Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch and prevent clumping during cooking.
- Cook the rice: In a saucepan, combine the rinsed rice and vegetable broth. Bring to a rolling boil over medium-high heat, then reduce the heat to low, cover the pan, and let the rice simmer gently for 15-20 minutes until all the liquid is absorbed and the rice is tender and fluffy.
- Rest the rice: Remove the saucepan from heat and let the rice sit covered for an additional 5 minutes, allowing it to steam and fully fluff before fluffing with a fork.
- Sauté onions: While the rice is cooking, heat the olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent, building the flavor base for the vegetables.
- Cook vegetables: Add the finely chopped garlic, red bell pepper, sliced carrots, broccoli florets, and sugar snap peas to the pan. Stir-fry the vegetables for 5-7 minutes until they become vibrant in color and slightly tender but still crisp.
- Prepare peanut sauce: In a separate bowl, whisk together the smooth peanut butter, tamari or soy sauce, maple syrup, apple cider vinegar, grated ginger, and a pinch of salt and pepper until smooth and creamy.
- Toss vegetables in sauce: Pour the prepared peanut sauce over the sautéed vegetables in the pan. Stir well to coat all the vegetables evenly and cook for an additional 2-3 minutes to heat the sauce through and allow flavors to meld.
- Assemble and serve: Spoon the creamy peanut butter vegetable mixture over the fluffy jasmine rice. Garnish with chopped scallions and toasted sesame seeds for added texture and flavor. Serve warm and enjoy this deliciously rich and wholesome dish.
Notes
- Rinsing the rice thoroughly helps yield fluffy rice by removing excess surface starch.
- You can substitute vegetables with your favorites or what’s seasonal for variety.
- Adjust the amount of peanut butter and tamari to balance creaminess and saltiness to your taste.
- For a spicier kick, add a dash of chili flakes or sriracha to the peanut sauce.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, adding a splash of water if rice seems dry.
