12 Steps to Whole Foods

Making Plant-Based Main Dishes
* Sticky Rice with Peanut Sauce
Peanuts are actually legumes, so in this dish you have the blend of amino acids in the legume plus the grain, for
your body to assemble a very filling “perfect protein.” If you don’t like rice very “sticky,” don’t soak it
overnight, and cook it in 4 C of water rather than 3 C. Asian ingredients can be found in the Asian section of a
grocery market or in health food and Asian markets.
2 C brown rice
3 C water
1 small yellow onion, chopped
1 tsp. Extra virgin olive oil
1 Tbsp. dried basil
½ tsp. sea salt
C organic peanut butter
1½ Tbsp. Umeboshi plum paste (page 339)
½ - 1 Tbsp. red curry paste (depending how spicy you like it)
1½ Tbsp. fish sauce
3 Tbsp. fresh lemon juice
C dry-roasted peanuts, chopped
¾ C cilantro, finely chopped
¼ C parsley, finely chopped
Wash and rinse the brown rice well. Cover with water and soak overnight, then drain well. Bring the water to a
boil in a saucepan and add the brown rice, basil, and salt. Cover the pan and place it in a 350° preheated oven,
then turn the oven off and leave the rice there for several hours to absorb the water. (Or, if you are in a hurry,
simmer it covered on the stove top for 45 min. instead.)
In a small skillet, sauté the onion in the olive oil. Blend the peanut butter, Umeboshi paste, red curry paste, fish
sauce, and lemon juice in a small bowl by hand. Stir both mixtures into the cooked rice along with the peanuts,
cilantro, and parsley. Serves 4-5.
192 12 Steps to Whole Foods
© Copyright Robyn Openshaw