Ingredients
- 1 cup Bellino Carnaroli Rice
- 1 can Cento Cannellini Beans (15.5 oz), drained
- ½ cup Cento Imported Pitted Castelvetrano Olives, drained
- âu2026u201c cup Cento Chefs Cut Sun Dried Tomatoes, chopped
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz)
- Cento Quartered and Marinated Artichoke Hearts, drained
- 3 cups Cento Organic Vegetable Stock
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- ½ tsp Cento Crushed Red Pepper
- 2 cups Baby Spinach
- 2 tbsp Fresh Italian Parsley, chopped
- ½ Lemon Juice
- ½ cup Feta Cheese, crumbled
- ¼ cup Heavy Cream
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
heat oven to 400°F. In an oven-safe dish, combine rice, cherry tomatoes, and vegetable stock. Add in cannellini beans, artichoke hearts, sun-dried tomatoes, and Castelvetrano olives. Squeeze in lemon juice over the mixture. Add garlic, salt, black pepper, red pepper flakes, spinach, and heavy cream. Mix everything together until evenly combined. Bake uncovered for 25âu20acu201c30 minutes, or until the rice is tender and the liquid has absorbed. Remove from oven and top with crumbled feta cheese and fresh parsley. Serves 4.
