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Ingredientes
- Â Â Oil for roasting pan
- 1Â 1/4 x to 1 1/2 pounds asparagus (16 to 24 medium spears), bottoms trimmed and
- Â Â cut into 2 inch pcs
- 12 x canned or possibly frzn and defrosted artichoke hearts, quartered
- 1 med red bell pepper, julienned
- 2 x garlic cloves, peeled, chopped
- 2 tsp grated lemon rind
- Â Â Juice of 1 lemon
- 3 Tbsp. extra-virgin extra virgin olive oil
- Â Â Salt and freshly grnd black pepper to taste
- 1Â 1/2 c. basmati rice
- 2Â 1/4 c. water
- 2 c. halved cherry tomatoes
- 8 ounce feta cheese, crumbled, divided
- 1/2 c. pitted brine-cured black olives, such as kalamata
- 1/4 c. minced parsley leaves
Direcciones
- Preheat oven to 425 degrees and lightly oil a large shallow roasting pan.
- In a large bowl, combine asparagus, artichokes and red pepper. Add in garlic, grated lemon rind, lemon juice, extra virgin olive oil, salt and pepper. Toss to coat.
- Arrange in a single layer in pan. Don't wash mixing bowl yet.
- Roast asparagus mix 20-25 min or possibly till vegetables are lightly browned and tender, stirring once or possibly twice. Remove from oven and reduce temperature to 350 degrees.
- Meanwhile, in a medium saucepan, combine rice and water. Bring to a boil; cover; reduce heat and simmer 12 min or possibly till water is absorbed.
- In mixing bowl, combine cooked rice, roasted vegetables, tomatoes, half the cheese, olives and parsley. Mix well. Taste and adjust seasoning.
- Transfer to a 2 1/2-qt casserole dish or possibly 9-by-13 inch baking pan. Sprinkle remaining cheese on top. Bake 20-30 min or possibly till cheese is melted and casserole is heated through.
