Greek Rice Casserole with Feta and Artichokes
A great way to use leftover rice. Serve with crusty whole grain
bread and a crispy green salad.
Calorie: 267, Proteins: 9 g, Total Fat: 6 g, Fiber: 4.60 g, Sugar 4 g.
Preparation
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.