Mediterranean Baked Brown Rice

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

Ready: 120 min

Servings: 8 servings

Calories: 222.49

Ingredients

1 1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered
2 1 cup asiago cheese, shredded (about 1.5oz)
3 3 ounces cremini mushrooms, sliced (about 1 cup baby bellas)
4 2 -4 tablespoons fresh basil, minced
5 2 -4 tablespoons fresh basil, minced
6 1⁄4 cup fresh parsley, minced or 1⁄4 cup fresh cilantro
7 2 garlic cloves, minced
8 1⁄2 teaspoon ground black pepper
9 1 -2 teaspoon italian seasoning or 1 -2 teaspoon dried oregano
10 2 key limes, juice and zest of
11 1⁄2 cup kalamata olive, drained and sliced (about 2oz) (optional)
12 1 1⁄2 cups long grain brown rice
13 1 tablespoon olive oil
14 1⁄4-1⁄2 teaspoon crushed red pepper flakes, more to taste (optional)
15 2 -3 shallots, minced (about 1/2 cup)
16 2 cups spinach, chopped (fresh or frozen)
17 1⁄2 cup dried sun-dried tomato, chopped kitchen shears work good (about 1.5oz)
18 2 vegetable bouillon cubes
19 2 1⁄2 cups water

Directions

1
Preheat oven to 375F.
2
Heat olive oil in a large skillet over medium heat.
3
Add shallots and saute for about 3 minutes until they start to brown.
4
Add garlic and saute another 2 minutes.
5
Add rice and stir-fry until it browns about 10 minutes.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.Cover baking dish tightly with 2 layers of foil.
7
Bake for 75 minutes.Uncover and fluff with a fork.Stir in asiago, spinach, parsley, basil, lime juice and zest. Cover with a clean kitchen towel and let sit for 5 minutes.Uncover and let sit 5 more minutes before serving.Top with crumbled feta to serve, if desired.

Nutrition per serving

222.49 Calories

36.7g Carbs

6.92g Protein

5.72g Fat

Allergens

milk egg fish tree nuts wheat shellfish peanuts sesame

Mediterranean Baked Brown Rice

Directions

Nutrition per serving

Tags

Allergens