Name: Tomato-Olive Rice Bake
Cuisine: North American
Ingredients: ½ cup tomato paste; 1-2 medium-large garlic cloves, minced; 1 tsp molasses; 1 ½ tsp dried oregano; ½ - ¾ tsp sea salt; ⅒ tsp fresh ground black pepper; 3 cup cooked brown/wild rice mixture; 2 cup fresh spinach, packed and roughly chopped; 1 cup bell peppers, chopped (any color); 1 28 oz can diced tomatoes, drained; ¼ cup onion, finely chopped; ⅓ cup + 1 tbsp fresh dill, finely chopped (or 1 tbsp dried); ¼ cup kalamata and/or black olives, chopped; 1 Tbsp soy/rice parmesan; 1 Tbsp olive oil; 1 ½ - 2 tbsp soy/rice parmesan (for topping); 1 Tbsp olive oil (optional, garnish); 2 Tbsp chives, chopped (optional, garnish)

A hearty dish made with wild rice, spinach, and vegan cheese. Recipe courtesy of Arsenal Pulp Press.

ingredients

cup tomato paste

1-2

medium-large garlic cloves, minced

tsp molasses

1 ½

tsp dried oregano

- ¾ tsp sea salt

⅒

tsp fresh ground black pepper

cup cooked brown/wild rice mixture

cup fresh spinach, packed and roughly chopped

cup bell peppers, chopped (any color)

1 28

oz can diced tomatoes, drained

cup onion, finely chopped

⅓

cup + 1 tbsp fresh dill, finely chopped (or 1 tbsp dried)

cup kalamata and/or black olives, chopped

Tbsp soy/rice parmesan

Tbsp olive oil

1 ½

- 2 tbsp soy/rice parmesan (for topping)

Tbsp olive oil (optional, garnish)

Tbsp chives, chopped (optional, garnish)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 375°F In a large bowl, combine tomato paste, garlic, molasses, oregano, salt, and pepper, and mix well.

Step 2

Stir in remaining ingredients, except the soy parmesan for topping. (If rice is warm or hot, try to bake the dish soon after mixing to prevent overcooking some ingredients.)

Step 3

Transfer mixture to a lightly oiled 8″x12″ baking dish and sprinkle on reserved soy parmesan. Bake for 23-27 minutes, until the top lightly browns. Remove from oven, and top with garnishes, if desired.

Step 4

NOTE:

For this 3-cup mixture, use 1/3 cup of wild rice, ½ cup of brown rice, and 1 ¼ cups of water. Rinse rice, and combine with water and a pinch of sea salt in a medium saucepan. Bring to boil, and then reduce heat to low. Cover and let simmer for 35-45 minutes, until tender. Other rice, such as basmati, can also be used.

For an even heartier entrée, mix in 1/2 cup or more of cooked beans. For a nice crunch top casserole with 1 cup or more of breadcrumbs, combined with the soy parmesan if you like, and a little olive oil.

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Tomato-Olive Rice Bake

ingredients

directions

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