Yeah, that title’s a mouthful. But we all need comfort food and peanut butter rice balls proved to be a fine addition to my No Microplastics Diet, so here’s the latest No MPs recipe.
Note: For the backstory on microplastics (MPs) and my need to entirely eliminate them from my diet, not to mention the ensuing health benefits that continue to accrue, see Berrymato Power Shot Smoothie.
For health reasons, my diet is changing, shifting, ever evolving. As of right now (January 27, 2018), my main meals consist mostly of chicken breast meat (no recipe posted yet), brown rice, and carrots. There’s a morning smoothie pared down to ice cubes, distilled water, plain Greek yogurt, Turbinado sugar, and a triple berry blend (frozen raspberries, blackberries, and blueberries).
It’s good stuff. I’ve no complaints. But most of us like some serious comfort food from time to time, and I’m no exception. Enter the peanut butter rice balls recipe. Technically, it’s three recipes rolled into one, but who’s counting?
RECIPE #1: HOMEMADE PEANUT BUTTER
Quite a few of our friends and/or neighbors consider themselves to be “scratch” cooks, but I’ve taken that to an extreme exceeded only by hardcore vegans and the like. In the case of peanut butter, commercial versions are not just peanut butter. They have all sorts of unwelcome ingredients in there. Fortunately, making your own peanut butter is a piece of cake.
Wait, that doesn’t sound right….
Anyway, here’s the recipe:
* 1 16. oz. jar Planter’s unsalted peanuts
+ 2 tsp. Red Utah Jurassic Salt
Dump peanuts and salt in nearest high speed blender (unless a food processor is available, which is reportedly better and does the whole deal in one step). Blend until nuts are ground fairly fine, at which point they will hang up and laugh at the blender blades–at least in my Hamilton Beach Pro blender. Scoop crushed nuts out of blender into mixing bowl. Fire up an immersion blender and go to town on the nuts. Within a few minutes of immersion blending, the ground nuts will smooth out into highly acceptable, slightly chunky peanut butter of exquisite quality.
NOTE: To make sure the salt is to taste, it’s perfectly acceptable to wait to add the salt until the immersion blender is working. Or to skip the salt entirely if unsalted peanut butter is preferred. I like mine pretty salty.
Once the peanut butter is done, scoop it into a glass storage jar. It keeps in the fridge well, does not stiffen up there, and makes most of a pint of peanut butter.
RECIPE #2: BROWN RICE
This hardly needs mentioning, rice being such a simple thing to cook, but here goes anyway.
NOTE: I would never cook a batch of rice “just” to make peanut butter rice balls. Leftover rice goes in the fridge for future meals; no matter how big the batch may be, none of it is ever wasted.
+ 4 cups brown rice
+ 8 cups distilled water (Package calls for less water on a batch this large. I disagree.)
Place rice and water in medium size stock pot. Bring water to boil. Continue cooking at low boil until rice is tender (approx. 45 minutes after boiling point is reached). Let cool, then place cooked rice in storage container.
RECIPE #3: PEANUT BUTTER RICE BALLS
+ 1 cup cooked brown rice
+ 1 “big scoop” of homemade peanut butter, using tablespoon and grabbing the biggest ball of peanut butter it will hold
Place rice and peanut butter on plate. Moosh the two ingredients together, using hands to “mix dough” until peanut butter and rice are well blended together. Pick bits of dough and roll into balls approx. 1″ in diameter. Makes approx. 6 peanut butter rice balls. Serve with generous sprinkling of Turbinado sugar.
Just one of these spherical treats is enough to satisfy my inner restlessness, more often than not. Peanut power!