Summary
| Course: | Main Course |
| Total Time: | 30 mins to 1 hr |
| Serves: | 6 ser |
Ingredients
- 375g (13 oz) uncooked brown rice
- 1.4L (2 3/8 pints) water
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons grated fresh root ginger
- 2 (400g) tins chopped tomatoes
- 1/8 teaspoon cayenne pepper
- 275g (10 oz) crunchy natural peanut butter
Description:
This is an easy, authentic dish that appeals to a wide range of tastes. The combination of ingredients may appear unusual, but even those shy to experiment with new flavours love this one. Vegan friendly!
Directions
- Place rice and water in a large saucepan and bring to the boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes.
- Heat olive oil in a large saucepan over medium low heat. Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes.
- Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. The mixture will thicken. Serve over rice.
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