Mediterranean Baked Brown Rice
Recipe: #9416
May 03, 2013
"If you enjoy Mediterranean flavors, you'll enjoy this. Best freshly made. This makes a lot of hearty rice. I haven't tried it yet, but if you want to try to half it, you might try a loaf pan or smaller casserole dish. Vegetarian. Created for a recipe contest."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (228.2 g)
- Calories 200.5
- Total Fat - 5.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 13.8 mg
- Sodium - 328 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 3.2 g
- Sugars - 2.8 g
- Protein - 8.8 g
- Calcium - 170.3 mg
- Iron - 1.4 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375°F.
Step 2
Heat olive oil in a large skillet over medium heat. Add shallots and saute for about 3 minutes until they start to brown.
Step 3
Add garlic and saute another 2 minutes.
Step 4
Add rice and stir-fry until it browns about 10 minutes.
Step 5
Stir mushrooms, sun-dried tomatoes, olives and artichoke hearts into rice and pour into an 8x8 baking dish.
Step 6
Heat water, bouillon, seasoning and peppers until boiling. Immediately pour over rice.
Step 7
Cover baking dish tightly with 2 layers of foil. (This is very important, don't just use a lid.)
Step 8
Bake for 75 minutes.
Step 9
Uncover and fluff with a fork.
Step 10
Stir in asiago, spinach, parsley, basil, lime juice and zest. Cover with a clean kitchen towel and let sit for 5 minutes.
Step 11
Uncover and let sit 5 more minutes before serving.
Step 12
Top with crumbled feta to serve, if desired.
Tips
- Foil to tightly cover baking dish.
2 Reviews
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