Hinode Rice: Mediterranean Brown Rice Bake

Mediterranean Brown Rice Bake

  • 3 cups cooked HINODE Microwavable Brown Rice
  • 1 cup small artichoke hearts, quartered
  • 1 cup asparagus pieces about 1" long, blanched
  • ½ cup sun-dried tomatoes in oil, with oil
  • ¼ cup diced roasted red pepper
  • 6 ounces chèvre
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

 

Preheat oven to 375º F. In a large mixing bowl, combine rice, artichokes, asparagus pieces, sun-dried tomatoes and roasted red pepper. Stir to combine.

 

Cut off 4 ounces of the chèvre and break into ½"-sized pieces and add to the bowl.

 

Add red wine vinegar, olive oil, parsley, salt and pepper and toss to combine.

 

Spread rice mixture into a 2-quart casserole dish. Dot the top with remaining chèvre.

 

Bake for 25-30 minutes or until heated through and goat cheese begins to brown lightly.

 

Remove from oven. Serve warm.

 

•             Serves: 6 people

•             Preparation Time: 5 minutes

•             Cooking Time: 30 minutes

 

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