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Pinon Rice Bake with Artichokes and Goat Cheese

Pinon Rice Bake with Artichokes and Goat Cheese
Brown rice with artichokes, roasted corn, chiles, pine nuts and goat cheese.

Here's a favorite make-ahead rice dish recipe with Mediterranean flavors- artichokes, plum tomatoes, pine nuts and goat cheese. Entertaining made simple. And there are never any leftovers.

Having someone new over for dinner always sends me into a flurry of activity fueled by nervous energy and worry. I obsess over obscure details (like an iTune playlist), change my mind about the menu (wait- enchiladas or lasagna?), forget ingredients (dagnabbit! the green beans are still in the car). So I've learned (yes, the hard way) to always make a few key dishes ahead of time. Then dinner is basically done.

And I'm not stuck in the kitchen spilling olive oil on a new silk shirt.

I can relax (well, sort of). And- goddess willing- I won't set the oven on fire because I'm too busy discussing politics or the yummy Anderson Cooper.


Pinon Rice Bake Recipe with Artichokes, Plum Tomatoes, Pine nuts and Goat Cheese

This flavorful rice bake pairs well with Alex's Favorite Baked Chicken Mediterranean with Peppers. Easy, easy. And most importantly, delicious.

Ingredients:

2 1/2 cups cooked long grain brown rice- I cook mine with saffron
1/2 cup toasted pinon nuts aka pine nuts
3 ripe plum tomatoes, seeded, chopped
12 halved artichoke hearts- I used Trader Joe's frozen, thawed
4 oz. chopped roasted green chiles or chopped jalapeños
1 cup roasted corn kernels
3 cloves garlic, peeled, chopped
Seasoning, to taste (I used cumin, Old Bay Seasoning, sea salt and ground pepper)
Extra virgin olive oil, as needed (about 4-5 tablespoons)
4 oz. goat cheese or sheep feta, cubed

Instructions:

Preheat the oven to 350ºF. Lightly oil a medium sized casserole dish (preferably, one with a cover).

In a large bowl, combine the cooked brown rice with the roasted corn, pinon, tomatoes, artichokes, green chiles, chopped garlic, and choice of seasoning.

Drizzle with enough olive oil to moisten and lightly toss with a wooden spoon.

Add in the cubes of feta or crumbles of goat cheese and stir gently, just enough to distribute. Spoon the rice mixture into the prepared casserole dish.

Cover and bake for 30 minutes or so, until the rice is thoroughly heated.

Serves 4 to 6, depending. On what, you ask? On what else you serve with it, and how big appetites are.


Karina's Notes:



This rice bake is perfect for vegetarians- add a crisp green salad with a side of Roasted Red Pepper Hummus and some lightly cooked carrots.

You can make this dish ahead of time. Keep it covered and chilled in the fridge until baking, and add 15 minutes or so to the baking time.

Trader Joe's sells frozen roasted corn, but if you'd like to make your own, simply grill fresh ears of corn (with the wet husk on) until tender and charred. Or scatter corn kernels on a baking sheet and roast them in a hot oven till slightly charred.


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13 comments:

  1. This sounds so good. I need to make a dinner for my writing group next week, and I think this is going to star.

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  2. I love all these ingredients - fabulous!

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  3. Ahh--this is a wonderful recipe, I can tell. I look forward to making it. And stay away from Anderson--he's mine! :):)

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  4. This recipe has been rescued from the archives- it was too good to keep hidden.

    Enjoy!

    Karina

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  5. Sounds delicious, and a great way to use up some of the pine nuts that I bought to make stuffed grape leaves (which I haven't made yet, but now I have a reason to get them done! I need the pine nuts opened for this dish...)

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  6. Yum, pinon and roasted green chiles! That has to be good. I like blue corn and pinon pancakes as well. Floating in pure maple syrup, of course. Thanks for the recipe. This looks like a definite "keeper."
    Melissa

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  7. YUM! Looks delish! Ahhhh... how I miss Old Bay seasoning. We used to get these quartered potatoes at the city dock in Annapolis when I was little. They were fried and then smothered in Old Bay... I can still smell them :-)

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  8. Oh, this sounds great! I love the variety of ingredients ... pine nuts, artichoke hearts, goat cheese ... yum! How great, too, that you provided some main dish ideas!

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  9. Karina, your site has been a wonderful resource for me. I'm entertaining this weekend and will be giving this recipe a try along with the Agave and Lime Salmon (which I've already tried and loved). Thanks for providing the world with so many yummy gluten free recipes :)

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  10. So glad I found your blog - the photographs are beautiful and the recipes are mouth watering. I will actually go through the trouble of bribing my kids to eat this food and I'm sure they will be hooked.

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  11. Yummy!! even without the feta which I love but didn't add. I also added some roasted red bell peppers I had left over and had in the freezer. It was so yummy, I am adding it to the recipe books I am making for my daughters. This is definitely a keeper. Thanks, Karina! : )

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  12. moonwatcher19:53

    Hi Karina,

    I've made this TWICE in the last few weeks I liked it so much. It's great for lunch with a salad. To make it lower fat and dairy free, I substituted broth for the olive oil mostly, reduced the amount of pine nuts and added a few kidney beans I had cooked instead of the feta. Oh, and I used some dried tomatoes from last year's garden plumped up in hot water.(Plus I had the adventure of concocting my own Bay Seasoning an internet recipe. I hadn't had it before and it's an amazing combination of spices.) All worked very nicely with tasty results! Thanks for another wonderful recipe.

    xo

    moonwatcher

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  13. Anonymous21:57

    I've been following your recipes for a few months now & haven't posted yet. My husband bakes your soda bread almost weekly now & your pumpkin bread is like dessert. Yum!

    I made your pinon rice bake tonight for a holiday lunch at work tomorrow. I've had to chase my husband away from it TWICE! This is definitely going to go over tomorrow. If I have any left to take in.
    Thanks for the wonderful recipes.

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