Mediterranean Baked Brown Rice

Inspired by RSC#11 ingredients. If you enjoy Mediterranean flavors, you'll enjoy this. Vegetarian.

• Ready In: 2 hrs
• 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 3/4ounce) 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

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add shallots and saute for about 3 minutes until they start to brown.
3. Add garlic and saute another 2 minutes.
4. Add rice and stir-fry until it browns about 10 minutes.
5. Stir mushrooms, sun-dried tomatoes, olives and artichoke hearts into rice and pour into an 8x8 baking dish.
6. Heat water, bouillon, seasoning and peppers until boiling. Immediately pour over rice.
7. Cover baking dish tightly with 2 layers of foil.
8. Bake for 75 minutes.
9. Uncover and fluff with a fork.
10. Stir in asiago, spinach, parsley, basil, lime juice and zest. Cover with a clean kitchen towel and let sit for 5 minutes.
11. Uncover and let sit 5 more minutes before serving.
12. Top with crumbled feta to serve, if desired.