Mediterranean Baked Brown Rice
"Inspired by RSC#11 ingredients. If you enjoy Mediterranean flavors, you'll enjoy this. Vegetarian."
photo by Vicki in CT
- Ready In:
- 2hrs
- Ingredients:
- 19
- Serves:
-
8-10
ingredients
- 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)
directions
- Preheat oven to 375°F.
- Heat olive oil in a large skillet over medium heat. Add shallots and saute for about 3 minutes until they start to brown.
- Add garlic and saute another 2 minutes.
- 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.
- Heat water, bouillon, seasoning and peppers until boiling. Immediately pour over rice.
- Cover baking dish tightly with 2 layers of foil.
- 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.
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Reviews
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We liked this, but found it to be a bit salty for our tastes. Next time I will add less olives and half the artichokes, and maybe cut back on the cheese too. I should have added more liquid, too, because some of the rice didn't cook all the way through -- but that could be because the cooking vessel wasn't sealed tightly enough. (I used an enameled cast iron dutch oven and its cover instead of two layers of foil.) Other than being a bit salty, the flavors were wonderful and meld well together. Made for ZWT4. -
I made this a couple of weeks ago when it was originally posted and thought it was so delicious that I wanted to rate it immediately. However, we were all asked to wait so I was happy to see it here today. This is wonderful but the lime is the key ingredient. I followed the recipe exactly and had no problem whatsover with it. However, I had leftovers for the next day and it lost a lot of its character and wasn't half as delicious. I'll just have to eat the whole thing next time. Thank you. -
5 stars, more if I could give it. I omitted mushrooms (don't eat them), used less parsley and used bottled key lime juice and no zest. Funny, it did not smell too well while baking but it sure tasted great! Yummy! Spinach wilted and cooked just fine.
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We loved the flavor combination in this, especially the lime! I used broth instead of water and bouillon. I am rating this on flavor, as I am not sure if I did something wrong as far as the cooking method goes (like use a lasagna pan instead of the 8x8 size). I had some trouble getting the rice to be cooked all the way. I added 1.5 cups more broth and baked it an extra 40 minutes, and that did the trick. I ended up forgetting the cheese, but it was delicious just the same. I love that this flavorful entree is made with brown rice! -
This was a rich and healthy tasting dish. All of the ingredients blended nicely yet could be individually distinguished. It was a feast by itself, but is also a great side for a fish or poultry dish. Leftovers were wonderful for lunch!
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Tweaks
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We loved the flavor combination in this, especially the lime! I used broth instead of water and bouillon. I am rating this on flavor, as I am not sure if I did something wrong as far as the cooking method goes (like use a lasagna pan instead of the 8x8 size). I had some trouble getting the rice to be cooked all the way. I added 1.5 cups more broth and baked it an extra 40 minutes, and that did the trick. I ended up forgetting the cheese, but it was delicious just the same. I love that this flavorful entree is made with brown rice!
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
