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Greek Rice Casserole with Feta and Artichokes

Related recipes: Main Courses, Side Dishes, Corn-Free, Egg-Free, Low-Sugar, Soya-Free Diet
Greek Rice Casserole with Feta and Artichokes: Main Image

Quick Facts

Servings: 4

Sides & Desserts

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Wine Pairings

  1. Grenache
  2. Syrah and Shiraz
A great way to use leftover rice. Serve with crusty whole grain bread and a crispy green salad.

Ingredients

  • 8mL olive oil
  • 3 cloves garlic, minced
  • 795g chopped tomatoes, one 28-ounce can, drained
  • 4g basil
  • 2g oregano
  • 1g red chili pepper, flakes
  • 2g salt sea salt if on a corn-free diet*
  • 240g artichoke hearts, one 8.5-ounce can, drained and quartered
  • 600g cooked rice, white or brown
  • 60g feta cheese*, crumbled 2 ounces

Directions

  • 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.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts

Calories 267
  Calories from Fat 56 (21%)
(10%)Total Fat 6g
(16%)Saturated Fat 3g
Poly-Unsaturated Fat 1g
Mono-Unsaturated Fat 2g
(6%)Cholesterol 17mg
(17%)Sodium 407mg
(14%)Potassium 504mg
Total Carbohydrate 45g
(18%)Dietary Fibre 5g
Sugars 4g
Sugar Alcohols 0g
(17%)Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.