HealthNotes

Greek Rice Casserole with Feta and Artichokes

Ingredients

• 1/2 Tbs olive oil

• 3 cloves garlic, minced

• 3 cups chopped tomatoes, (one 28-ounce can), drained

• 2 tsp basil

• 1 tsp oregano

• 1/4 tsp red chili pepper, flakes

• 1/4 tsp salt (sea salt if on a corn-free diet*)

• 1 1/8 cups artichoke hearts, (one 8.5-ounce can), drained and quartered

• 3 cups cooked rice, white or brown

• 1/2 cup feta cheese*, crumbled (2 ounces)

A great way to use leftover rice. Serve with crusty whole grain bread and a crispy green salad.

Directions

• Preheat oven to 375°F (190°C).
• Heat oil in a large nonstick skillet. Add garlic and sauté for 2 minutes. Add drained tomatoes, basil, oregano, chile flakes and salt to skillet. Bring to a simmer and cook for 10 minutes, stirring frequently and breaking up the tomatoes with a wooden spoon as they cook.
• In a medium bowl, toss artichoke quarters, rice and feta together. Pour into a medium casserole dish that has been prepared with vegetable oil spray. When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.
• Cover and bake for 20 minutes. Remove the cover and bake an additional 20 minutes. Serve immediately.