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| Servings4People | Prep Time15Minutes | Cook Time20Minutes |
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Ingredients
6cups
Hinode Ricecooked, any variety
1cup
Small Artichoke Heartsquartered
1cup
Asparagus Piecesblanched
1/2cup
Sun Dried Tomatoesin oil
6oz
Goat or Feta Cheesecrumbled
2tbsp
Red Wine Vinegar
3tbsp
olive oilextra virgin
2tbsp
Italian parsleyfresh, minced
1tsp
Salt
1/2tsp
Black Pepper
Servings: People
Units:
Instructions
- Preheat oven to 375ºF.
- Combine all ingredients (except 3 ounces of cheese) in a large mixing bowl.
- Spread rice mixture into 2-quart casserole dish and top with remaining 3 ounces of cheese.
- Bake for 15-20 minutes or until rice is cooked through and cheese begins to brown.
- Remove from oven and serve warm.