Это предварительный просмотр рецепта "Spring Casserole Of Roasted Asparagus And Artichokes".

Рецепт Spring Casserole Of Roasted Asparagus And Artichokes
by Global Cookbook

Spring Casserole Of Roasted Asparagus And Artichokes
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Ингредиенты

  •     Oil for roasting pan
  • 1 1/4 x to 1 1/2 pounds asparagus (16 to 24 medium spears), bottoms trimmed and
  •     cut into 2 inch pcs
  • 12 x canned or possibly frzn and defrosted artichoke hearts, quartered
  • 1 med red bell pepper, julienned
  • 2 x garlic cloves, peeled, chopped
  • 2 tsp grated lemon rind
  •     Juice of 1 lemon
  • 3 Tbsp. extra-virgin extra virgin olive oil
  •     Salt and freshly grnd black pepper to taste
  • 1 1/2 c. basmati rice
  • 2 1/4 c. water
  • 2 c. halved cherry tomatoes
  • 8 ounce feta cheese, crumbled, divided
  • 1/2 c. pitted brine-cured black olives, such as kalamata
  • 1/4 c. minced parsley leaves

Инструкции

  1. Preheat oven to 425 degrees and lightly oil a large shallow roasting pan.
  2. In a large bowl, combine asparagus, artichokes and red pepper. Add in garlic, grated lemon rind, lemon juice, extra virgin olive oil, salt and pepper. Toss to coat.
  3. Arrange in a single layer in pan. Don't wash mixing bowl yet.
  4. Roast asparagus mix 20-25 min or possibly till vegetables are lightly browned and tender, stirring once or possibly twice. Remove from oven and reduce temperature to 350 degrees.
  5. Meanwhile, in a medium saucepan, combine rice and water. Bring to a boil; cover; reduce heat and simmer 12 min or possibly till water is absorbed.
  6. In mixing bowl, combine cooked rice, roasted vegetables, tomatoes, half the cheese, olives and parsley. Mix well. Taste and adjust seasoning.
  7. Transfer to a 2 1/2-qt casserole dish or possibly 9-by-13 inch baking pan. Sprinkle remaining cheese on top. Bake 20-30 min or possibly till cheese is melted and casserole is heated through.