Recipe: Peanut Rice Sauté

Last night I was all ready to make a portabella mushroom and tofu stir fry, when I realized those items had went bad in my fridge. I had to think of plan B. I felt like I was on that show Chopped because all I had left was strange ingrediants. I had some chick peas, brown rice, ½ sweet potato and broccoli. Now I had banked on having some coconut milk but I was all out. I looked in my pantry and the peanut butter was calling my name. The week prior I heard some co-workers discussing how middle eastern recipes are loaded with peanut butter to a point where they don't understand how we use it for sandwiches. Thus peanut rice was born!

Ingredients

1 ½ cup of cooked brown rice

½ baked sweet potato

¾ of cup of raw broccoli

¾ a cup of garbanzo beans (chick peas)

½ cup of fresh parsley

2 ½ tablespoon of peanut butter

1 tablespoon of olive oil

¼ tablespoon of salt

¼ tablespoon of pepper

½ tablespoon of garlic powder

Directions

In a non-stick sauce pan heat up the olive oil. When the pan is hot add the chick peas, parsley and broccoli. Let the chick peas brown and broccoli get tender. That should take about 8 minutes to get tender and brown (add more olive oil as needed).

Now scoop in the sweet potato and brown rice. Stir till all ingredients are evenly mixed. Make a hole with the spoon in the center of the mixture and add the peanut butter. Mix the peanut butter in with the ingredients (the peanut butter will soften as it gets hot). Lastly add in spices and let simmer for 3 minutes.

Bon Apetite!

****This was sooooo banging! Peanut butter will be my new go to ingredient.