SENEGALESE PEANUT SOUP WITH SPICY RICE TIMBALES
 “Rice to the Rescue!” Recipe Contest Winner - Mary Louise Lever
Yield: Makes 4 servings.
Ingredients
• 1 1/4 cups chipotle salsa
• 2/3 cup creamy peanut butter
• 3 14-1/2-ounce cans low-sodium chicken broth
• 1 cup unsweetened coconut milk
• 3 cups cooked rice
• 3 tablespoons chopped cilantro sprigs
• Vegetable cooking spray
• fresh cilantro, for garnish
Directions
Place salsa in strainer pressing down lightly to remove excess liquid; reserve salsa in medium bowl.
Combine peanut butter, broth and coconut milk in 2-quart saucepan. Cook over medium heat until heated through, 8 to 10 minutes, whisking frequently.
Meanwhile, in medium bowl, combine reserved salsa, rice and cilantro. Divide rice mixture evenly into 4 custard cups coated with cooking spray, pressing down firmly to set. To serve, invert each custard cup in the center of a soup bowl, remove cup and spoon hot soup around remaining rice mold. Garnish with cilantro sprigs
Nutrition Facts
Calories 611
Total Fat 35g
Sodium 1768mg
Total Carbohydrate 60g
Dietary Fiber 6g
Protein 20g
USA Rice Federation (www.usarice.com)
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