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Greek Rice Casserole




Source of Recipe


vitaminworld.com






Recipe Introduction


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





List of Ingredients



• 1/2 T olive oil
  
• 3 cloves garlic, minced
  
• 3 cups chopped tomatoes, (one 28-oz can), drained
  
• 2 tsp basil, dried
  
• 1 tsp oregano, dried
  
• 1/4 tsp red chili pepper flakes
  
• 1/4 tsp salt
  
• 1 1/8 cups artichoke hearts, (one 8.5 oz can), drained and quartered
  
• 3 cups cooked rice, white or brown
  
• 1/2 cup feta cheese, crumbled (2 oz)
  






Instructions



1. Preheat oven to 375 degrees.
   
2. Heat oil in a large nonstick skillet. Add garlic and saute for 2 minutes. Add drained tomatoes, basil, oregano, chile flakes and salt to a skillet. Bring to a simmer and cook for 10 minutes, stirring frequently and breaking up the tomatoes with a wooden spoon as they cook.
   
3. 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.
   
4. Cover and bake for 20 minutes. Remove the cover and bake an additional 20 minutes. Serve immediately.
   






Final Comments


Yields: 4 servings