Best 3 Rice And Artichoke Hearts Baked Recipes

Rice and artichoke hearts baked is a classic dish that combines the nutty flavor of rice with the tender, slightly bitter taste of artichoke hearts. This dish is perfect for a main course or a side dish, and it can be easily customized to suit your taste. Whether you prefer a simple preparation or something more elaborate, there is sure to be a recipe that will satisfy your cravings. So, gather your ingredients and preheat your oven, because it's time to make a delicious and satisfying rice and artichoke hearts baked dish!

Let's cook with our recipes!

RICE AND ARTICHOKE HEARTS BAKED

Rice and Artichoke Hearts Baked image

Interesting combination of brown rice and artichoke hearts. Recipe borrowed from The Cheshire Cat in Santa Barbara, CA.

Provided by Malriah

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup marinated artichoke hearts, drained and chopped
1 cup cooked brown rice, chilled
1 cup cheddar cheese, shredded
4 large eggs
1/2 cup milk
1/3 teaspoon dried mustard
1/8 teaspoon paprika
salt and pepper

Steps:

Mix together artichoke hearts, rice and cheese and pour into a greased baking dish.
Whisk together eggs, milk and mustard and pour over rice mixture.
Sprinkle the top with paprika, salt and pepper.
(At this point, you could refrigerate over-night).
Bake for 50 minutes in a 350 degree oven.

GREEK RICE CASSEROLE W/FETA AND ARTICHOKES

Greek Rice Casserole w/Feta and Artichokes image

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.

Provided by winkki

Categories One Dish Meal

Time 55m

Yield 6 cups

Number Of Ingredients 10

Ingredients

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

Steps:

Preheat oven to 375°F.
Heat oil in a large nonstick skillet.
Add garlic and sauté for 2 minutes.
Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer.
Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook.
In a medium bowl, toss artichoke quarters, rice and feta together.
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.
Cover and bake for 20 minutes.
Uncover and bake an additional 20 minutes.
Serve immediately.

Nutrition Facts : Calories 204.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 11.1, Sodium 267.1, Carbohydrate 36, Fiber 4.9, Sugar 3.3, Protein 6.1

ARTICHOKE, CHICKEN & RICE CASSEROLE

Artichoke, Chicken & Rice Casserole image

Discover the simplicity of our Artichoke, Chicken & Rice Casserole. The artichoke hearts and cheeses really elevate the whole affair. Enjoy this Artichoke, Chicken & Rice Casserole any night of the week!

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 Tbsp. olive oil
1 small onion, chopped
1 small red pepper, chopped
1 carrot, thinly sliced
2 cups chopped cooked chicken
1 cup cooked whole grain brown rice
1 can (14 oz.) artichoke hearts, drained, chopped
1 can (10.75 oz.) condensed cream of chicken soup
2/3 cup milk
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
1/2 tsp. dried Italian seasoning
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 350ºF.
Heat oil in large skillet on medium heat. Add onions, peppers and carrots; cook and stir 3 to 4 min. or until crisp-tender. Remove from heat.
Combine cooked vegetables with all remaining ingredients except Parmesan. Spoon into 2-qt. casserole. Sprinkle with Parmesan; cover.
Bake 40 min. or until heated through, uncovering after 20 min. Let stand 10 min. before serving.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g

Tips:

Choose the right rice. Long-grain rice, such as basmati or jasmine, works best for this dish. It cooks evenly and has a light, fluffy texture.
Rinse the rice before cooking. This helps to remove any starch from the rice, which can make it sticky.
Use a flavorful broth. Chicken broth or vegetable broth adds flavor to the rice. You can also use water, but the flavor will be less intense.
Sauté the artichoke hearts before adding them to the rice. This helps to brown them and bring out their flavor.
Use fresh or frozen artichoke hearts. Canned artichoke hearts can be used, but they may not have as much flavor as fresh or frozen artichoke hearts.
Add some Parmesan cheese to the rice. This adds a salty, nutty flavor to the dish. You can also use other types of cheese, such as cheddar or mozzarella.
Bake the rice until it is tender and fluffy. This usually takes about 20 minutes.
Let the rice rest for a few minutes before serving. This helps the rice to absorb all of the flavors.

Conclusion:

This rice and artichoke hearts baked dish is a delicious and easy-to-make side dish. It is perfect for a weeknight meal or a special occasion. The combination of rice, artichoke hearts, Parmesan cheese, and herbs is flavorful and satisfying. This dish is also a good source of fiber and protein.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #casseroles #lunch #main-dish #side-dishes #eggs-dairy #rice #vegetables #american #oven #easy #beginner-cook #potluck #dinner-party #picnic #vegetarian #grains #cheese #eggs #dietary #pasta-rice-and-grains #brown-rice #novelty #to-go #equipment