Ingredients
-
1/2
-
3
-
3
-
2
-
1
-
1/4
-
1/4
-
1
-
3
-
1/2
-
-
-
-
-
Directions
Greek Rice Casserole w/Feta and Artichokes, An untested recipe I found a while ago on the Puritan website It sounds great, but nobody will eat artichokes with me so for now it’s just a ‘someday’ recipe , Needed a one dish meal for a crowd, and this worked nicely! Added some chicken to the tomato mixture, doubled the spices, added extra feta and some calamata olives Was a hit! Thanks, I was hoping this recipe would wow me and the family Unfortunately, no one was impressed It doesn’t taste bad, we just think it’s lacking a lot of flavor Maybe doubling all the ingredients while still using 3 cups of rice would do Or maybe even adding 1/2 cup of pitted kalamata olives to the mix might help Honestly though, I won’t be making this again
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Heat Oil in a Large Nonstick Skillet. |
|
3
Done
|
Add Garlic and Saut For 2 Minutes. |
|
4
Done
|
Add Drained Tomatoes, Basil, Oregano, Chili Flakes and Salt; Bring to a Simmer. |
|
5
Done
|
Cook For 10 Minutes, Stirring Frequently and Breaking Up the Tomatoes as They Cook. |
|
6
Done
|
in a Medium Bowl, Toss Artichoke Quarters, Rice and Feta Together. |
|
7
Done
|
Pour Into a Medium Oiled Casserole Dish When Tomato Sauce Is Ready, Pour Over the Rice Mixture, Shaking the Dish So the Tomato Sauce Settles. |
|
8
Done
|
Cover and Bake For 20 Minutes. |
|
9
Done
|
Uncover and Bake an Additional 20 Minutes. |
|
10
Done
|
Serve Immediately. |
