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The Cascade Kitchen: Chili peanut rice

This article was published on January 20, 2021 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.

The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.

Even though rice isn’t very nutrient dense, it is still a very affordable filler that is incredibly versatile, making it great for an accompaniment to almost any meal and really great for us students. I adapted this rice recipe from Priya Krishna’s Indian-ish cookbook. 

This recipe is great alongside some protein — chicken, tofu, eggs — and can be totally customized to work for you. I like to add some charred broccoli, plain yogurt, and cilantro on top for a cheap and easy meal at any time of the day.

Serves: 4 Cook time: 30 minutes

Ingredients:

1 cup dry rice

4 tbsp ghee

1 cup peanuts (roasted, unsalted — whatever you want!)

1 small serrano chili, finely diced

1 yellow onion, diced

Salt and pepper

1 lime

Method:

1.Cook rice according to package directions.

2.Warm the ghee in a pan over medium heat. Add the peanuts, chili, and onion. Cook for at least 10 minutes until ingredients become softer and darker. This is where I would add in other vegetables, like broccoli or cauliflower, and spices like turmeric, coriander, and cumin. Throw in what you like and cook until tender!

3.Fluff cooked rice with a fork and add in the onion mixture. Toss together and add lots of salt, pepper, and juice from the lime. Top with protein of choice and whatever else you think would work well with the rice.

Chili peanut rice. (Carissa Wiens)
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