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Tomato Artichoke and Mushroom Rice Bake

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Ingredients

  • 3 cups cooked brown rice (from 1 ½ cups dry)
  • 1 TBS olive oil
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 small carrots, thinly sliced
  • 8 oz package baby portabella mushrooms, sliced
  • 1 TBS butter (or more olive oil)
  • 1 tsp each: dried oregano, thyme, and parsley
  • ½ tsp each: salt and black pepper
  • 1/8 tsp crushed red pepper flake
  • ¼ cup parmesan (optional)
  • 1 large egg
  • ¼ vegetable broth
  • 1 cup halved cherry or grape tomatoes
  • 6 oz jar marinated quartered artichoke hearts, drained
  • Fresh parsley and green olives, for garnish

Instructions

  1. Preheat the oven to 400 F.
  2. Cook the rice according to package directions.
  3. Meanwhile combine olive oil, onion, celery, and carrot in a skillet over medium low heat. Saute covered until the vegetables start to soften, about 10 minutes. Mix in mushrooms and cook until the liquid has evaporated, about another 10 minutes.
  4. Combine the hot rice and hot sauted vegetables together in a 9×13 inch pan with the butter until the butter is melted.
  5. Mix in the oregano, thyme, parsley, salt, black pepper, red pepper flake, and parmesan (if using).
  6. In a small bowl mix together the egg and broth. Pour over the rice mixture, stirring to coat.
  7. Sprinkle the tomatoes and artichokes over top of the rice. Cover the pan with foil and bake in the preheated oven for 15 minutes.
  8. Top with fresh minced parsley and sliced green olives before serving.

Find it online: https://www.alisonsallspice.com/tomato-artichoke-and-mushroom-rice-bake/