Description
Peanut Butter Rice with Vegetables is a flavorful and wholesome dish combining fluffy jasmine rice with a vibrant medley of sautéed vegetables coated in a creamy peanut sauce. This easy-to-make recipe features a delightful balance of savory, sweet, and tangy flavors, perfect for a satisfying vegetarian meal in under 40 minutes.
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 Rice: Rinse the jasmine rice thoroughly under cold running water until the water runs clear to remove excess starch for fluffier rice.
- Cook Rice: In a saucepan, combine the rinsed rice with vegetable broth. Bring to a rolling boil, then reduce heat to low, cover with a lid, and simmer gently for 15-20 minutes until the liquid is absorbed and the rice is tender.
- Rest Rice: Remove the saucepan from heat and let the rice sit covered for an additional 5 minutes to steam and become fully fluffy. Fluff with a fork before serving.
- Sauté Onions: While the rice cooks, heat olive oil in a large frying pan over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent.
- Cook Vegetables: Add garlic, red bell pepper, carrots, broccoli florets, and sugar snap peas to the pan. Stir-fry for 5-7 minutes until vegetables are bright, slightly tender yet retain some crunch.
- Prepare Peanut Sauce: In a separate bowl, whisk together smooth peanut butter, tamari or soy sauce, maple syrup, apple cider vinegar, grated fresh ginger, salt, and pepper until creamy and well combined.
- Combine Sauce & Vegetables: Drizzle the peanut sauce over the sautéed vegetables in the pan. Stir thoroughly to evenly coat and cook for another 2-3 minutes until heated through and the sauce is well integrated.
- Serve: Spoon the peanut butter vegetable mixture over the fluffy jasmine rice. Garnish with chopped scallions and toasted sesame seeds to add freshness and crunch.
Notes
- Rinsing rice removes extra starch, preventing it from becoming sticky.
- Use vegetable broth for added flavor, or water if unavailable.
- Adjust the consistency of the peanut sauce by adding warm water if it’s too thick.
- For a gluten-free option, ensure soy sauce used is gluten-free tamari.
- Try adding other vegetables such as zucchini or mushrooms for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
