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Special equipment: Round cookie cutter or ring mold (1-inch in height by 1 1/2 to 2-inches in diameter), parchment paper
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For Peanut Butter Pate: In a medium-sized bowl mix together the peanut butter and the cooked brown rice.
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Incorporate the mixture until thick enough to mold.
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Set the bowl in the refrigerator until chilled, about 15 minutes.
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When the mixture is cold, remove it from the refrigerator.
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Lightly grease the inside wall of a ring mold with peanut oil.
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Put the ring on a sheet of parchment paper set on a flat surface.
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Fill the ring with the peanut butter mixture.
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Gently lift the ring from the parchment paper.
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The peanut butter pate should hold a perfectly circular shape.
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Re-grease the ring mold and repeat until all the mixture has been used.
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Refrigerate the pate until ready to serve.
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For the Blueberry Puree: Bring the blueberries and water to a boil in a small saucepan over medium heat.
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Lower the heat and let the berries reduce for about 10 minutes.
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Transfer the berries and most of the water to a blender.
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Blend on a low setting for about 30 seconds.
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Pour the puree into a small dish and refrigerate until chilled.
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Before serving, remove the pates from the parchment paper with a spatula and arrange on a serving dish.
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After plating, dab a little of the blueberry puree on top for garnish.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
