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    You are in: Home / Recipes / Mediterranean Baked Brown Rice Recipe
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    Mediterranean Baked Brown Rice

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 17, 2008

      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.

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    • on February 29, 2008

      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.

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    • on February 24, 2008

      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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    • on February 24, 2008

      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!

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    • on February 22, 2008

      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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    • on February 22, 2008

      3 stars This was good, however, I really did not care for the lime juice addition. Seems like too much going on in this dish. I liked the idea of baking the rice which created a unique texture.

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    Nutritional Facts for Mediterranean Baked Brown Rice

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 192.7
     
    Calories from Fat 27
    14%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 113.3 mg
    4%
    Total Carbohydrate 38.3 g
    12%
    Dietary Fiber 6.6 g
    26%
    Sugars 2.5 g
    10%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    vegetable bouillon cubes

    italian seasoning

    asiago cheese

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