January 28, 2010

Stormy Rice

I got this recipe off of Food Network. This recipe came from Sunny Anderson's show, in which she was making Chinese take out food.


  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup white rice, rinsed
  • 2 cups chicken broth
  • 1/4 cup slightly crushed peanuts
  • 2 scallions, chopped
  • Salt and freshly ground black pepper


In a medium saucepan, heat oil over medium-high heat. Add the garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.

*Next time I make this rice, I will reduce the chicken broth to 1 1/2 cups. I will also try cashews instead of peanuts and will double the amount.

Rate It!

Jen: 8

Kile: 5

Kiley: 8

Madee: 7

Destrie: not good

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