Rice And Artichoke Phyllo Triangles Recipes

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RICE AND ARTICHOKE PILAF



Rice and Artichoke Pilaf image

Make and share this Rice and Artichoke Pilaf recipe from Food.com.

Provided by Dominick and Amanda

Categories     Long Grain Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1/2 cup shallot, chopped
2 cups long-grain rice
1 (14 ounce) can artichoke hearts, drained and chopped
2 cups vegetable broth
1/2 cup dry white wine
salt and pepper, to taste
parsley, to taste

Steps:

  • Heat oil in medium saucepan over medium heat. Add shallots and cook, stirring occasionally until softened, about 2 minutes.
  • Add rice and stir to coat.
  • Stir in artichokes, 2 cups water, broth, wine, and salt and pepper.
  • Bring to a boil. Cover and reduce heat to low.
  • Cook until rice is tender and absorbs liquid, about 18 minutes.
  • Let stand 5 minutes then fluff with fork and stir in parsley. Transfer to a serving dish and serve hot.

Nutrition Facts : Calories 263.3, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.6, Sodium 371, Carbohydrate 47.9, Fiber 3.4, Sugar 1.5, Protein 6

RICE AND ARTICHOKE HEARTS BAKED



Rice and Artichoke Hearts Baked image

Interesting combination of brown rice and artichoke hearts. Recipe borrowed from The Cheshire Cat in Santa Barbara, CA.

Provided by Malriah

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup marinated artichoke hearts, drained and chopped
1 cup cooked brown rice, chilled
1 cup cheddar cheese, shredded
4 large eggs
1/2 cup milk
1/3 teaspoon dried mustard
1/8 teaspoon paprika
salt and pepper

Steps:

  • Mix together artichoke hearts, rice and cheese and pour into a greased baking dish.
  • Whisk together eggs, milk and mustard and pour over rice mixture.
  • Sprinkle the top with paprika, salt and pepper.
  • (At this point, you could refrigerate over-night).
  • Bake for 50 minutes in a 350 degree oven.

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