Mediterranean Baked Brown Rice
Created by Engrossed on May 3, 2013
- Servings: 9
- Prep Time: 25m
- Cook Time: 100m
- Recipe #9416
Ingredients
- 1 tablespoon oil (olive oil)
- 2 to 3 shallots, minced (about 1/2 cup)
- 2 garlic cloves, minced
- 1 1/2 cups dry brown rice (long grain)
- 3 ounces cremini mushrooms, sliced (about 1 cup- baby bellas)
- 1/2 cup dried sun-dried tomatoes, chopped kitchen shears work good (about 1.5oz)
- 1/2 cup kalamata olives, sliced (drained, about 2oz, optional)
- 1 can (13 3/4 ounce) water-packed artichoke hearts, drained and quartered
- 2 1/2 cups water
- 2 vegetable bouillon cubes
- 1 to 2 teaspoons italian seasoning or dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes, more to taste (optional)
- 1 cup asiago cheese, shredded (about 1.5oz)
- 2 cups fresh spinach leaves, chopped (fresh or frozen)
- 1/4 cup fresh parsley or fresh cilantro, minced
- 2 to 2 tablespoons fresh basil, minced
- 2 whole key limes, juice and zest of 2 limes (If using regular lime only use 1)
- Crumbled feta cheese, to serve (optional)
How to Make
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Step 1: Preheat oven to 375°F.
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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.
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Step 3: Add garlic and saute another 2 minutes.
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Step 4: Add rice and stir-fry until it browns about 10 minutes.
How to Make
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Step 5: Stir mushrooms, sun-dried tomatoes, olives and artichoke hearts into rice and pour into an 8x8 baking dish.
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Step 6: Heat water, bouillon, seasoning and peppers until boiling. Immediately pour over rice.
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Step 7: Cover baking dish tightly with 2 layers of foil. (This is very important, don't just use a lid.)
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Step 8: Bake for 75 minutes.
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Step 9: Uncover and fluff with a fork.
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Step 10: Stir in asiago, spinach, parsley, basil, lime juice and zest. Cover with a clean kitchen towel and let sit for 5 minutes.
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Step 11: Uncover and let sit 5 more minutes before serving.
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Step 12: Top with crumbled feta to serve, if desired.