Special equipment: Round cookie cutter or ring mold (1-inch in height by 1 1/2 to 2-inches in diameter), parchment paper
For Peanut Butter Pate: In a medium-sized bowl mix together the peanut butter and the cooked brown rice. Incorporate the mixture until thick enough to mold. Set the bowl in the refrigerator until chilled, about 15 minutes. When the mixture is cold, remove it from the refrigerator. Lightly grease the inside wall of a ring mold with peanut oil. Put the ring on a sheet of parchment paper set on a flat surface. Fill the ring with the peanut butter mixture. Gently lift the ring from the parchment paper. The peanut butter pate should hold a perfectly circular shape. Re-grease the ring mold and repeat until all the mixture has been used. Refrigerate the pate until ready to serve.
For the Blueberry Puree: Bring the blueberries and water to a boil in a small saucepan over medium heat. Lower the heat and let the berries reduce for about 10 minutes. Transfer the berries and most of the water to a blender. Blend on a low setting for about 30 seconds. Pour the puree into a small dish and refrigerate until chilled.
Before serving, remove the pates from the parchment paper with a spatula and arrange on a serving dish. After plating, dab a little of the blueberry puree on top for garnish.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jesse Brune, 2010