Baked Peanut and Rice Pilaf

  • Active Time 10m
  • Total Time 40m

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, wild rice or long-grain white rice, rinsed and drained
  • 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


Heat oil in a large ovenproof skillet. Add the onion; cook for 2 minutes. Add the rice, hoisin sauce, soy sauce and crushed red pepper; stir till combined. Add the water and salt and bring to a boil.

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

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 500

nutrition information per serving

392 calories; 14g total fat; 0mg cholesterol; 511mg sodium; 55g carbohydrates; 8g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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