Peanut Buttered Grain

Five ingredients, one skillet, and a side dish that punches way above its weight. Cooked kasha (or brown rice) gets tossed with sauteed onions, soy sauce, and peanut butter that’s been loosened in a blender first so it coats every grain evenly instead of clumping up in sticky blobs.

The blender step is the move that makes this work. Peanut butter straight from the jar seizes up when it hits hot grain. Blending it first turns it into a smooth, pourable sauce that distributes through the skillet in seconds.

Saute the onions until they pick up some golden color before adding the grain. That caramelization adds a sweet depth that balances the salty soy and rich peanut butter.

Kitchen Tips

• Use a fork to toss the grain, not a spoon. A fork separates the grains without mashing them together.
• Start with cooked, cooled grain. Freshly cooked grain can turn mushy in the skillet.
• Taste before adding extra salt. Between the soy sauce and peanut butter, there’s already plenty of sodium.

Variations

• Add a splash of rice vinegar and a pinch of red pepper flakes for a spicy-tangy twist.
• Toss in steamed broccoli or edamame to make this a complete vegetarian meal.
• Use almond butter or cashew butter instead of peanut butter for a different nutty flavor.