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.

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
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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 1x

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.

 

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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.

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