Greek Rice Bake Recipe
Save And Share :
Sponsored Links
This side is so good it steals the show! It features brown rice with white beans, portobellos, artichoke hearts and tomatoes...topped with feta cheese, it's irresistible!
Ingredients
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 jar (6 ounces) marinated artichoke heart, drained and cut in half
- 2 portobello mushrooms, coarsely chopped (about 2 cups)
- 3/4 cup uncooked quick-cooking brown rice
- 1 can (about 15 ounces) small white beans, rinsed and drained
- 1/4 cup crumbled feta cheese
- Heat the oven to 400 degrees F. Stir the soup, water, tomatoes, artichokes, mushrooms, rice and beans in a 2-quart casserole. Cover the casserole.
- Bake for 40 minutes or until the rice is tender. Stir the rice mixture. Let stand for 5 minutes. Sprinkle with the cheese before serving.
- Ingredient Note: Different brands of quick-cooking brown rice cook differently, so the bake time for this recipe may be slightly longer or shorter than indicated.
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment