Peter Pan Rice Casserole
Yield
1 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | ounce |
peanut butter
|
|
| 1 ½ | tablespoons |
sunflower oil
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
tarragon leaves
|
|
| ½ | teaspoon |
salt
|
|
| 3 | ounces |
rice
brown, cooked |
|
| 1 ½ | ounces |
sunflower seeds
|
|
| 1 ½ | ounces |
shallots
medium, fine, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14.5 | ml/g |
peanut butter
|
|
| 23 | ml |
sunflower oil
|
|
| 1.3 | ml |
thyme
|
*
|
| 2.5 | ml |
tarragon leaves
|
|
| 2.5 | ml |
salt
|
|
| 86.7 | ml/g |
rice
brown, cooked |
|
| 43.3 | ml/g |
sunflower seeds
|
|
| 43.3 | ml/g |
shallots
medium, fine, chopped |
|
Directions
Preheat oven to 325℉ (160℃).
Lightly grease 4 x 8 baking dish with sunflower oil.
In a blender, combine peanut butter, oil, thyme, tarragon, salt and 2 ounces water.
Blend until mixture achieves sauce consistency.
Combine with rice, sunflower seeds, and shallots.
Mix well.
Transfer to baking dish and bake for 20 minutes in oven.
