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Baked Peanut and Rice Pilaf

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Makes 4 side-dish servings
Use any peanuts you like -- roasted or raw, skinned or unskinned, salted or unsalted. Just be sure they are fresh and crunchy. Buy from a store that restocks their nut section fairly often. Hoisin sauce is available in the Asian food section of supermarkets or in Asian markets. If you don’t have an ovenproof skillet, transfer the rice mixture to a 2-quart casserole after sautéing, then cover and bake.
1 tablespoon olive oil
1 onion, chopped
1 cup brown rice, rinsed and drained wild rice, or long-grain white rice
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1/8-1/4 teaspoon crushed red pepper flakes
2 cups water
1/4 teaspoon salt
2 cups fresh or thawed frozen peas
1/2 cup peanuts
Baked Peanut and Rice Pilaf Recipe at
Heat oil in a large ovenproof skillet. Add onion; cook for 2 minutes. Add rice, hoisin sauce, soy sauce, and crushed red pepper; stir till combined. Add water and salt and bring to boiling.

Cover and bake in a preheated 350 degrees F oven until rice is tender and liquid is absorbed, allowing 35 minutes for brown rice, 40 minutes for wild rice, and 20 minutes for white rice. Stir in peas and peanuts 10 minutes before rice is done, and continue to bake, covered.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 side-dish servings
Calories: 392
Sodium: 511mg
Fiber: 8g
Carbohydrates, Total: 55g
Protein: 13g
% Cal. from Fat: 32%
Fat. Total: 14g
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