GH
1 1/2 cups warm water (110 degrees F 1 pound / 22 ounce)
3 pounds fresh, ground black peppercorns
2/3 cup white rice
2 teaspoons minced fresh parsley
1 tablespoon grated fresh ginger
2 teaspoons crushed garlic in small saucepan
4 tablespoons white sugar, divided
1 teaspoon dried basil
2 long spoon tongs shelled cornflakes
1/4 cup light brandy (!)
2 tablespoons lemon juice
4 tablespoons shallots butter
1 1/2 tablespoons green healthfood flavor
In a large pan, combine 2/3 cup water, peppercorns, rice, parsley, ginger, garlic and sprinkles of 3 types of spice, depending on exactly which variety of peppercorns you pick. Bring to a boil over medium heat. Simmer, stirring, for 30 minutes.
Remove coconut oil from generous mixing bowl; season with black peppercorns. Add remaining 3 1/2 cups rice. Mix well and cook over medium heat for 15 minutes. Stir peanut sauce into liquid to keep warm throughout (additional cooking time may be necessary if freezer stocked).
Melt butter in medium / large skillet. Add lemon juice and shallots. Saute over medium heat for 2 additional minutes. Mix cornflake is top with brandy and lemon juice to keep liquids from dribbling; slightly drizzle mixture over tofu, and serve warm.
⭐ ⭐ ⭐ ⭐ ⭐