Greek Rice Casserole w/Feta and Artichokes

Total Time
Prep 15 mins
Cook 40 mins

An untested recipe I found a while ago on the Puritan website. It sounds great, but nobody will eat artichokes with me so for now it's just a 'someday' recipe.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Heat oil in a large nonstick skillet.
  3. Add garlic and sauté for 2 minutes.
  4. Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer.
  5. Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook.
  6. In a medium bowl, toss artichoke quarters, rice and feta together.
  7. Pour into a medium oiled casserole dish When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.
  8. Cover and bake for 20 minutes.
  9. Uncover and bake an additional 20 minutes.
  10. Serve immediately.
Most Helpful

Needed a one dish meal for a crowd, and this worked nicely! Added some chicken to the tomato mixture, doubled the spices, added extra feta and some calamata olives. Was a hit! Thanks

viedvacker February 16, 2011

I was hoping this recipe would wow me and the family. Unfortunately, no one was impressed. It doesn't taste bad, we just think it's lacking a lot of flavor. Maybe doubling all the ingredients while still using 3 cups of rice would do. Or maybe even adding 1/2 cup of pitted kalamata olives to the mix might help. Honestly though, I won't be making this again.

elli2cook May 15, 2008

This was a great dish. I actually ate it as a light dinner the night I prepared it, then a side dish as leftovers the next day. I think I will be a little heavier handed on the garlic, artichoke and red pepper next time. This is definitely a keeper...Thanks winkki :o)

KLM808 March 28, 2007