Filipino Peanut Stew

Measure out ½ cup of the jasmine rice and set aside for Step 3. Add the remaining jasmine rice to a large pot over high heat. Toast the rice, stirring constantly, until it browns slightly and smells nutty, about 5 to 8 minutes. Transfer the toasted rice to a food processor and pulse into a coarse powder.

Peel and thinly slice the onion. Peel and mince the garlic. Trim the eggplant and cut into 1 inch cubes. Roughly chop the baby bok choy into 2 inch pieces. Thinly slice the scallion. Roughly chop the peanuts.

Add reserved ½ cup jasmine rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender and water is absorbed, about 12 to 15 minutes. Let stand for 10 minutes and then fluff with a fork.

Return the large pot to medium-high heat with 2 tbsp vegetable oil. Once hot, add sliced onion, minced garlic, and cubed eggplant. Cook, stirring occasionally, until the eggplant softens slightly, about 5 to 7 minutes. Stir in tomato paste and season with ¼ tsp salt and ½ tsp pepper. Cook until the tomato paste is fragrant, an additional 1 to 2 minutes.

Add the toasted rice, chopped bok choy, tamari, peanut butter, and 1⅓ cups water to the pot. Stir well to combine and bring to a boil. Cover, reduce to heat to low, and simmer stew until thickened, about 5 to 7 minutes.

Divide the jasmine rice between large bowls or plates and top with the Filipino peanut stew. Garnish with chopped peanuts and scallion. Kainan na! (Let’s eat in Filipino)