Hinode Rice: Mediterranean Brown Rice Bake

      Mediterranean Brown Rice Bake

      • 3 cups cooked HINODE Microwavable Brown Rice

      • 1 cup small artichoke hearts, quartered

      • 1 cup asparagus pieces about 1" long, blanched

      • 1/2 cup sun-dried tomatoes in oil, with oil

      • 1/4 cup diced roasted red pepper

      • 6 ounces chvre

      • 2 tablespoons red wine vinegar

      • 3 tablespoons extra virgin olive oil

      • 2 tablespoons fresh parsley, minced

      • 1 teaspoon kosher salt

      • 1/2 teaspoon black pepper

      Preheat oven to 375 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 chvre and break into 1/2"-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 chvre.

      Bake for 25-30 minutes or until heated through and goat cheese begins to brown lightly.

      Remove from oven. Serve warm.

      Serves: 6 people

      Preparation Time: 5 minutes

      Cooking Time: 30 minutes