Best 5 Carrot Rice With Peanuts Recipes

RICE NOODLE SALAD WITH SALTED PEANUTS AND HERBS

Steps:

• In a medium bowl, toss radishes and carrot with vinegar, sugar and salt, and let sit while preparing remaining ingredients.
• Cook rice noodles according to package instructions. Immediately transfer to a colander and rinse under cold water to cool. Set aside to drain.
• In a small bowl, prepare the dressing: Stir together lime juice, oil, fish sauce, ginger, garlic and chiles.
• Pile noodles in a large bowl, then top with radish and carrot mixture and any juices from the bowl, cucumber, lettuce, scallions, herbs, peanuts and eggs, if using. Drizzle the dressing over the top.

CARROT RICE WITH PEANUTS

Steps:

• Combine rice and water in a medium saucepan.
• Bring to a boil over high heat.
• Reduce heat to low, cover with lid, and allow to steam until tender/cooked (about 20 minutes).
• While rice is cooking, pulverize peanuts in a blender and set aside.
• Melt butter in a large skillet over medium-high heat.
• Saute onions until golden brown.
• Stir in ginger, carrots, and salt to taste.
• Reduce heat to low and cover to steam 5 minutes.
• Stir in pepper and peanuts.
• When rice is done, add it to the skillet and stir gently to combine with other ingredients.
• Garnish with chopped cilantro and serve hot.

CARROT RICE

Steps:

• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE

Steps:

• Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
• Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
• Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
• Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
• Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
• In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

SPICED BROWN RICE WITH PEANUTS

Steps:

• In a large heavy saucepan heat the oil over moderate heat until it is hot. Add the cuminseed, cloves and the bay leaf and cook the spices , stirring, for 5 to 10 seconds or until the cuminseed is a few shades darker and fragrant. Add the chili pepper flakes, the onion and the garlic and cook the mixture, stirring, until the onion is softened. Add the rice and cook it, stirring, for 2 minutes, or until it is coated well with the oil. Add chicken stock ( or 2 1/4 cups water for vegetarian version). Bring it to a boil, and simmer the rice, covered, for 35 to 40 minutes, or until the water is absorbed and the rice is tender.
• Fluff the rice quickly with a fork. Remove the pan from the heat. Discard the bay leaf. Let rice stand, covered, for 10 minutes. Stir in the peanuts and serve.