Peanut Soup With Rice And Scallions Recipes

PEANUT SOUP WITH RICE AND SCALLIONS

Steps:

• 1. Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer.
• 2. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.
• 3. Add the peanut butter and cook, stirring, until it has dissolved
• 4. Remove 2 cups of the soup and purée with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, purée the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.
• 5. Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top.

JASMINE RICE WITH PEANUTS AND SCALLIONS

Steps:

• Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve.
• Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, uncovered, until rice is tender and water is absorbed, 12 to 15 minutes.
• Remove from heat and let stand, covered, 5 minutes.
• Fluff with a fork, then stir in peanuts and scallion greens.

PEANUT SOUP WITH RICE AND SCALLIONS

Steps:

• 1. Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer.
• 2. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.
• 3. Add the peanut butter and cook, stirring, until it has dissolved
• 4. Remove 2 cups of the soup and purée with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, purée the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.
• 5. Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top.

JASMINE RICE WITH PEANUTS AND SCALLIONS

Steps:

• Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.