Tomato-Olive-Rice Bake

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* Exported from MasterCook *

 

Tomato-Olive Rice Bake

 

Recipe By :Dreena Burton

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup tomato paste

3 medium-large garlic cloves -- minced

1 teaspoon molasses

1 1/2 teaspoons dried oregano

1/2 teaspoon sea salt -- (1/2 to 3/4)

1/8 teaspoon freshly ground black pepper

3 cups cooked brown/wild rice mixture -- see directions

2 cups fresh spinach -- packed and roughly chopped

1 cup bell peppers -- chopped (any color)

1 can diced tomatoes -- (28-oz) drained

1/2 cup red onions -- finely chopped

1/3 cup plus 1 T fresh dill -- finely chopped (or 1 tbsp dried)

1/4 cup kalamata and/or black olives -- chopped

1 tablespoon soy/rice parmesan

1 tablespoon olive oil

1 1/2 tablespoons soy/rice parmesan -- (for topping) (1 1/2 to 2)

1 tablespoon olive oil -- (optional, garnish)

2 tablespoons chives -- chopped (optional, garnish)

 

For this 3-cup mixture, use 1/3 cup of wild rice, 1/2 cup brown rice, and 1 3/4

cups water. Rinse rice, and combine with water and a pinch of sea salt in a

medium saucepan. Bring to a boil, 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 entree, 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.

 

Preheat oven to 375F. In a large bowl, combine tomato paste, garlic, molasses,

oregano, salt, and pepper, and mix well. 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.) 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.

 

Makes 5-6 servings.

 

For 6 servings (without garnishes), per serving: Calories: 206; Total Fat: 4 g

(Sat. Fat: 0.5 g); Cholesterol: 0 mg; Carbohydrate: 35.2 g; Fiber: 5.2 g;

Protein: 7.2 g.

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 102 Calories; 6g Fat (47.4% calories from

fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 410mg

Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0