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Peter Pan Rice Casserole

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Submitted by silverdok

YIELD

1 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

½ 14.5
OUNCE ML/G PEANUT BUTTER
1 ½ 23
TABLESPOONS ML SUNFLOWER OIL
¼ 1.3
TEASPOON ML THYME *
½ 2.5
TEASPOON ML TARRAGON LEAVES
½ 2.5
TEASPOON ML SALT
3 86.7
OUNCES ML/G RICE
brown, cooked
1 ½ 43.3
OUNCES ML/G SUNFLOWER SEEDS
1 ½ 43.3
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 701 53% from fat
 % Daily Value *
Total Fat 41g 64%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1262mg 53%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 19%
Sugars g
Protein 32g
Vitamin A 11% Vitamin C 7%
Calcium 8% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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