Hinode

Mediterranean-Style Rice Bake

I am using:

Prep time

5min

Cook time

30min

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 4 cup Hinode Rice (long grain, medium grain or microwavable)

  • 2 cup Small Artichoke Hearts (quartered)

  • 2 cup Asparagus Pieces About 1" Long (blanched)

  • 1 cup Sun Dried Tomatoes in Oil (with oil)

  • ½ cup Roasted Red Pepper (diced)

  • 12 oz Chèvre

  • 4 tbsp Red Wine Vinegar

  • 6 tbsp olive oil (extra virgin)

  • 4 tbsp Fresh Parsley (minced)

  • 2 tsp Kosher Salt

  • 1 tsp Black Pepper

Photo of Mediterranean-Style Rice Bake

Method

  • 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.

More recipes like this one