by Olena

Peanut Butter Rice with Cruciferous Vegetables

by Olena

Peanut Butter Rice with Cruciferous Vegetables - Peanut rice with red cabbage, cauliflower, tofu and peanut butter sauce with ginger, garlic and mango. | ifoodreal.com

This peanut butter rice is perfect fit meal with not too much complex carbs and full of cruciferous vegetables that have cancer fighting properties. Plus kinda Thai or Asian one pot stir fry.

Honestly zucchini noodles leave me hungry. There should be some type of carb in a meal. That is why I like to mix a lot of vegetables with a bit of starch. I love those dutch oven chopped dinners like lazy cabbage rolls, Tex Mex rice and beans and ground turkey and potatoes. They are cheap, incorporate lots of veggies, easy to prepare, make great leftovers and lots of food.

MY LATEST RECIPES

Tofu is optional. You can use cooked chicken. What makes this meal outstanding is the sauce for rice. We all loved this peanut butter rice. 5 year old ate it with a fit but he ate it. I really do not care or listen to him because of his picky eating stage right now. I know if I stick with my clean eating food he will come around. If I give in he will eat unhealthy. As simple as that. Not a rocket science.

Cruciferous Peanut Butter Rice - Peanut rice with red cabbage, cauliflower, tofu and vegan peanut sauce for rice with ginger, garlic and mango. | ifoodreal.com

How to Make Peanut Butter Rice

  1. In a small pot, add rice and water; bring to a boil. Cover and cook for 30 minutes or as per package instructions.
  2. In the meanwhile, preheat large Dutch oven on medium heat and swirl 1 tbsp of coconut oil. Add cabbage and 1/2 tsp salt; stir, cover and cook for 15 minutes, stirring every 5 minutes. Cabbage might burn a bit at the bottom which is fine. Peanut Butter Rice with Cruciferous Vegetables - Peanut rice with red cabbage, cauliflower, tofu and peanut butter sauce with ginger, garlic and mango. | ifoodreal.com
  3. Now add all Peanut Butter Sauce ingredients to a blender and process until smooth. Set aside. Peanut Butter Rice with Cruciferous Vegetables - Peanut rice with red cabbage, cauliflower, tofu and peanut butter sauce with ginger, garlic and mango. | ifoodreal.com
  4. Push cabbage to the side of a pot and add remaining 1 tbsp oil. Add cauliflower on top and sprinkle with remaining 1/2 tsp salt. Cover and cook for 5 minutes. Stir, cover and cook for 3 more minutes.
  5. Add cooked rice to the Dutch oven, turn off heat and stir. Add tofu if using and stir gently. Pour peanut butter sauce on top, sprinkle with peanuts and green onions, and give a few gentle stirs. Serve hot or warm. Peanut Butter Rice with Cruciferous Vegetables - Peanut rice with red cabbage, cauliflower, tofu and peanut butter sauce with ginger, garlic and mango. | ifoodreal.com
Print

Peanut Butter Rice with Cruciferous Vegetables

5 from 2 reviews

This Peanut Butter Rice Recipe is a savoury, comfort food, healthy dinner with red cabbage, cauliflower and to die for peanut butter sauce. So good!

  • Author: Olena of ifoodreal.com
  • Prep Time: 8 minutes
  • Cook Time: 30 minutes
  • Total Time: 38 minutes
  • Yield: 4 servings

Ingredients

  • 1 cup long brown rice, rinsed & drained
  • 2 cups water
  • 1 small head red cabbage, coarsely shredded
  • 1 medium head cauliflower, coarsely chopped
  • 1 tsp salt, divided
  • 2 tbsp coconut oil, divided
  • 1 package medium firm or firm tofu, diced*
  • 1/2 cup peanuts, roasted & unsalted
  • 1/4 cup green onions and/or cilantro, finely chopped

Peanut Butter Sauce:

  • 1 cup mango chunks, fresh or frozen
  • 1/2 cup peanut butter, unsalted
  • 1/2 cup water, warm
  • 1/4 cup soy sauce (I used liquid aminos)
  • 2 garlic cloves, large
  • 1 inch piece ginger, fresh

Instructions

  1. In a small pot, add rice and water; bring to a boil. Cover and cook for 30 minutes or as per package instructions.
  2. In the meanwhile, preheat large Dutch oven on medium heat and swirl 1 tbsp of coconut oil. Add cabbage and 1/2 tsp salt; stir, cover and cook for 15 minutes, stirring every 5 minutes. Cabbage might burn a bit at the bottom which is fine.
  3. Now add all Peanut Butter Sauce ingredients to a blender and process until smooth. Set aside.
  4. Push cabbage to the side of a pot and add remaining 1 tbsp oil. Add cauliflower on top and sprinkle with remaining 1/2 tsp salt. Cover and cook for 5 minutes. Stir, cover and cook for 3 more minutes.
  5. Add cooked rice to the Dutch oven, turn off heat and stir. Add tofu if using and stir gently. Pour peanut butter sauce on top, sprinkle with peanuts and green onions, and give a few gentle stirs. Serve hot or warm.

Store: Refrigerate in an airtight container for up to 3 days.

Notes

*You can skip tofu or use chicken.

 Did you make this recipe? Please give it a star rating in the comments.

 

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

Read More

Never miss a recipe

Join my mailing list to receive recipes and updates


I'm not a Robot

This page may contain affiliate links. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!

17 comments on “Peanut Butter Rice with Cruciferous Vegetables

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I made this for the third time tonight. I’ve made it with chicken and with tofu, and it is always good. Even my teens like it, and it makes me happy knowing we aren’t putting garbage in our bodies. I love your recipes! Thank you for sharing!

  2. HI there! Just came across your site while looking for clean eating recipes. Getting ready to start a new healthy eating journey. Can’t wait to try many of your yummy looking recipes! Thanks for doing all of the hard work (coming up with healthy dinner ideas) for me!

    1. Hi Rory! Enjoy! Coming with new recipes means fun in the kitchen and a variety of healthy meals for us. It also means a work from home for me. So, I am grateful for every single reader who appreciates my healthy cooking. All the best to you!

  3. Hi Olena–If I don’t have a dutch oven, is there an alternative cooking method you think would work? Would love to try this recipe in the coming weeks!

  4. Yes, thank you! It sounds like it will make enough for most of our lunches this week, which is what I was hoping. Great blog, we’ve been enjoying the sweet potato taco egg bake for the last two weeks!

    1. Yes. It will do what you want it to do haha. Awesome. Thank you! I love that one. I am in Mexico righth now and eating a lot of Mexican eggs too. Very good. Enjoy!

    1. Privet privet.:) Gosh, I would say 6-8 depending on the serving size. We ate this peanut butter rice 2 adults and 2 kids for 2 full meals. Hope this helps.:)

  5. I sure hope my 6 year old’s picky eating is just a stage too! I think he might be the pickiest kid on earth and I have no idea what to do about it. He wouldn’t eat this peanut butter rice in a million years (and it looks delicious!). He won’t even eat peanut butter sandwiches! What kind of kid doesn’t like peanut butter sandwiches?! It might be funny if it wasn’t so frustrating.

    1. That is weird I gotta admit. Honestly I would just not give in and give him half foods he likes and half of what he should eat. Always worked for me. I also know my 5 year old eats way better without me. So I walk away from the table and in 20 mins dinner is finished vs 40 mins with me there feeding and begging him. I just don’t give him any other food and he finishes even an hour or two hours later what he is supposed to eat. I just don’t give in to his requests but I give him foods he likes too like plain pasta, bread and bananas.

  6. Peanut butter and mango together sounds intriguing. I have a red cabbage from my CSA but will sub sweet peppers for the cauliflower.

    1. In reality I was out of orange juice and needed a sweet fruit for the sauce. I was thinking pineapple would work too. Sweet peppers would be amazing!!!