Vegan Tonight: Fried Black Rice With Peanuts
Award-winning longtime food writer and cookbook author Anna Thomas's new collection of recipes is a celebration of vegan meals for hungry omnivores. These plant-based dishes were designed for mixed-group entertaining, from brunch with friends to formal holiday feasts. Leave the meat where it is tonight and pick up some produce!
Forbidden rice is always beautiful, but this one is especially so, flecked with bright green cilantro leaves and golden peanuts. I love the way this dish elevates an easy stir-fry of vegetables, tofu, or fish to a special meal.
Do-Ahead: When serving this rice with stir-fry dishes, you will want to give all your last-minute attention to the wok, so it's good to know that you can have this ready a little ahead of time; it will keep warm for half an hour or so without suffering, and you only need to hold back the cilantro and peanuts to stir in just before serving.
- 1 tablespoon peanut oil
- 1 tablespoon dark sesame oil
- 1 3/4 cups sliced green onions
- 1/4 teaspoon sea salt
- 4 1/2 cups cooked black rice
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon agave nectar or simple sugar syrup
- 1 teaspoon finely grated orange zest
- 1 cup fresh cilantro
- 2/3 cup roasted peanuts
- Heat the two oils in a large nonstick sauté pan, add the green onions and the salt, and stir the onions over medium-high heat for about 4 minutes, until they are softened and beginning to show golden spots. Add the cooked rice and stir-fry for 3 to 4 minutes, until the rice is heated through.
- Stir in the lemon juice, agave nectar or simple syrup, and orange zest and turn off the heat. Just before serving, stir in the cilantro, which will wilt in the heat of the pan but remain bright green, and the peanuts. Taste, correct the seasoning with a pinch more salt if needed, and serve the rice hot.