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Wednesday, March 4, 2015

Mediterranean Baked Brown Rice

Total Time: 2 hrs Preparation Time: 25 mins Cook Time: 1 hr 35 mins

Ingredients

  • Servings: 8
  • 1 tablespoon olive oil
  • 2 -3 shallots, minced (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1 1/2 cups long grain brown rice
  • 3 ounces cremini mushrooms, sliced (about 1 cup baby bellas)
  • 1/2 cup dried sun-dried tomato, chopped kitchen shears work good (about 1.5oz)
  • 1/2 cup kalamata olive, drained and sliced (about 2oz) (optional)
  • 1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered
  • 2 1/2 cups water
  • 2 vegetable bouillon cubes
  • 1 -2 teaspoon italian seasoning or 1 -2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/4-1/2 teaspoon crushed red pepper flakes, more to taste (optional)
  • 1 cup asiago cheese, shredded (about 1.5oz)
  • 2 cups spinach, chopped (fresh or frozen)
  • 1/4 cup fresh parsley, minced or 1/4 cup fresh cilantro
  • 2 -4 tablespoons fresh basil, minced
  • 2 key limes, juice and zest of
  • crumbled feta cheese, to serve (optional)

Recipe

  • 1 preheat oven to 375°f.
  • 2 heat olive oil in a large skillet over medium heat. add shallots and saute for about 3 minutes until they start to brown.
  • 3 add garlic and saute another 2 minutes.
  • 4 add rice and stir-fry until it browns about 10 minutes.
  • 5 stir mushrooms, sun-dried tomatoes, olives and artichoke hearts into rice and pour into an 8x8 baking dish.
  • 6 heat water, bouillon, seasoning and peppers until boiling. immediately pour over rice.
  • 7 cover baking dish tightly with 2 layers of foil.
  • 8 bake for 75 minutes.
  • 9 uncover and fluff with a fork.
  • 10 stir in asiago, spinach, parsley, basil, lime juice and zest. cover with a clean kitchen towel and let sit for 5 minutes.
  • 11 uncover and let sit 5 more minutes before serving.
  • 12 top with crumbled feta to serve, if desired.

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