Mediterranean Medley

12 ingredients
11 steps

Ingredients

  • 1 cup long-grain rice, uncooked
  • 2 cups water
  • 1 12 lbs asparagus spears, trimmed & cut into 2-inch pieces
  • 1 (6 ounce) jar marinated artichoke hearts, drained
  • 1 medium red bell pepper, cut into strips
  • 1 garlic clove, minced
  • 2 teaspoons lemon juice
  • 3 tablespoons olive oil
  • black pepper
  • 2 cups cherry tomatoes, halved
  • 12 cup kalamata olive, pitted
  • 4 ounces feta cheese, crumbled

Directions

  1. 1
    Combine rice and water in a medium saucepan.
  2. 2
    Bring to a boil; cover.
  3. 3
    Reduce heat, simmer for 15-20 minutes.
  4. 4
    Remove from heat.
  5. 5
    Set aside.
  6. 6
    Heat oven to 425.
  7. 7
    Combine prepared asparagus, artichoke hearts, pepper strips, garlic, lemon juice, olive oil, and pepper to taste.
  8. 8
    Place vegetable mixture in lightly oiled pan and roast uncovered for 15 minutes.
  9. 9
    Add cherry tomato halves and olives to roasted vegetables.
  10. 10
    Mix well.
  11. 11
    Serve over rice; sprinkle with Feta.

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