Peter Pan Rice Casserole

Peanut butter blended with sunflower oil, thyme, and tarragon creates a savory sauce that coats brown rice and bakes into a warm, nutty casserole. This is vegetarian comfort food with serious protein from the peanut butter and sunflower seeds.

The sauce comes together in a blender: peanut butter, oil, herbs, salt, and a splash of water processed until smooth. It’s thin enough to coat the rice evenly but thick enough to hold everything together during baking. Tarragon is an unusual pairing with peanut butter, but its slight anise flavor adds an herbal complexity that keeps the dish from tasting like a peanut butter sandwich.

Shallots bring a mild, sweet onion flavor, and sunflower seeds add crunch that survives the oven.

Pro Tips

• Use cooked brown rice that’s been cooled slightly. Hot rice absorbs the sauce too quickly and turns the casserole gummy.
• Blend the sauce until completely smooth. Chunky peanut sauce won’t distribute evenly through the rice.
• Don’t overbake. Twenty minutes at a moderate temperature is enough to warm everything through and meld the flavors. Longer dries out the peanut sauce.
• Taste the sauce before mixing with the rice. Adjust salt and herbs at this stage, not after it’s in the baking dish.

Variations

• Add diced steamed broccoli or roasted sweet potato to the rice mixture for a more substantial meal.
• Stir in a splash of soy sauce and a squeeze of lime to push the peanut sauce in a Thai direction.
• Top with chopped scallions and a drizzle of sriracha after baking for color and heat.