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Tomato-Olive Rice Bake

Food Network Canada

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

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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
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
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)
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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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