Recipe: Spicy Vegetables with Peanuts

Enjoy this delicious recipe from Pendle Hill Cook Jason Comcowich for lunch or dinner. Vary the hot pepper to taste.

Cook in boiling water:

• 3 cups rice pasta

Combine the following ingredients and roast at 225 degrees for about 15 minutes, stirring as needed. Finish with a quick broil if desired:

• 1 teaspoon sesame oil
• 1/2 teaspoon mustard powder
• 1 tablespoon paprika
• pinch of salt
• pinch of ground white and black pepper
• 2 cloves garlic, minced
• 1 jalapeno pepper, finely diced
• 1 cup raw peanuts

Toss the peanuts with:

• the cooked rice pasta
• 1 green pepper, medium diced
• 1 red pepper, medium diced
• 1 head of broccoli, cut small
• juice of 1/2 lime
• 1 teaspoon sesame oil
• 1 teaspoon tamari (or to taste)
• 1 teaspoon toasted sesame seeds

Serves 6.