1 ¼ to 1
½ pounds asparagus (16 to 24 medium spears), bottoms
trimmed and cut into 2-inch pieces
or frozen and defrosted artichoke hearts, quartered
red bell pepper, julienned
cloves, peeled, minced
teaspoons grated lemon rind
tablespoons extra-virgin olive oil
freshly ground pepper to taste
1 ½ cups
2 ¼ cups
halved cherry tomatoes
feta cheese, crumbled, divided use
pitted brine-cured black olives, such as kalamata
chopped parsley leaves
Heat oven to
in large shallow roasting pan or half-sheet pan.
In a large
bowl, combine the asparagus, artichokes and red pepper. Add
the garlic grated lemon rind, lemon juice, oil, salt and
pepper. Toss to coat. Arrange the mixture in a single layer in
the roasting pan. Do not wash the bowl.
asparagus mixtures 20 to 25 minutes or until the vegetables
are lightly browned and tender, stirring once or twice for
even cooking. Remove them from the oven and reduce the
temperature to 350 degrees.
a medium saucepan, combine the rice and water. Bring to a
boil, cover, reduce the heat and simmer for 12 minutes or
until the water is absorbed and the rice is tender.
In the large
bowl, combine the cooked rice, roasted vegetables, tomatoes,
half the cheese, the olives and parsley. Mix well. Taste and
adjust the seasonings.
Transfer to a
2 ½-quart casserole dish or 9-by-13-inch baking pan. Sprinkle
the remaining cheese on top. (The casserole can be made ahead
and kept in the refrigerator up to 4 hours; increase the
baking time if the casserole goes into the oven cold.) Bake
for 20 to 30 minutes or until the cheese is melted and the
casserole is heated through.
the oven and serve.
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