Dr. George Washington Carver's Peanuts Baked with Rice

[Guest guest]

* Exported from MasterCook *

 

Dr. George Washington Carver’s Peanuts Baked with Rice

 

Recipe By :Vertamae Grosvenor

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup long-grain rice

3/4 cup peanuts -- dry roasted

1/2 teaspoon salt

1/3 cup sugar

4 cups milk

 

Preheat an oven to 350 degrees F. Grease a 9 by 13 inch baking dish with

butter.

 

Rinse the rice in cold running water and drain well. In a blender or a food

processor fitted with the metal blade, coarsely grind the peanuts; you will

need 1 cup coarsely ground. In a cup or small dish, stir together the salt

and the sugar.

 

Scatter a little rice evenly over the bottom of the prepared dish, and top

wiht a scattering of the peanuts. Sprinkle on some of the sugar mixture.

Repeat layers until the ingredients are used up, ending with a layer of

peanuts. Pour the milk into the dish.

 

Bake until the rice is tender and the liquid is absorbed, 45 minutes to 1

hour. Serve hot directly from the dish.

 

 

ABOUT VERTAMAE GROSVENOR

Storyteller, poet, and culinary anthropologist Vertamae Grosvenor has been

exploring and sharing the roots of culinary culture for more than 25 years.

From her 1970 autobiographical cookbook, Vibration Cooking or the Travel

Notes of a Geechee Girl, to her 1996 James Beard Award for Seasonings, a

National Public Radio series of holiday specials about food and culture, she

has always known that stories are half the pleasure of good food.

 

Grosvenor learned to cook in the South Carolina low country, where the

people and the language are interchangeably called Geechee or Gullah. Her

career has consistently circled back to an exploration of how food carries

culture through different venues, acquiring new flavors and traditions along

the way.

 

 

Source:

" Black History Month, Low Country Recipes -- http://www.ricecafe.com/ "

S(Formatted for MasterCook by):

" Vicky; vcb1 "

Copyright:

" All Contents Copyright 2002 -- Rice Cafe "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 284 Calories; 14g Fat (44.5% calories

from fat); 11g Protein; 30g Carbohydrate; 2g Dietary Fiber; 22mg

Cholesterol; 261mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2

Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : " This recipe is adapted from one created by Dr. Carver. The original

called for cooking in the oven for 3 hours, which I found to be much too

long. I have shortened the time to 45 minutes or so, baking it much as you

would a rice pudding. It is wonderful for serving with roasted or grilled

poultry or meats. " -- Vertamae Grosvenor

Nutr. Assoc. : 0 0 0 0 0