Ingredients:
- 1 cup of rice (I’ve made this a variety of ways…sometimes I use Basmati rice, sometimes I use hearts of palm rice or noodles, and sometimes I use miracle noodle “rice”)
- 2 cups chopped organic spinach
- 1 cup sliced Italian olives
- 1 cup sliced cherry tomatoes (bonus points if you grow your own!)
- 1 can butter beans rinsed and drained
- 1 cup chopped sun-dried tomatoes
- 1 10 oz can/jar artichoke hearts (I prefer mine in water since many of the marinated options use seed oils vs. olive oil)
- 1/2 cup coconut milk
- 2.5 cups water
- 1/4 – 1/2 tsp salt (the olives and dried tomatoes add salty flavor)
- 1/4 tsp pepper
- Parsley for garnish
- Vegan Feta (or clean feta) for garnish
Set the oven on 400. Mix all the ingredients in a casserole dish and be sure the rice is covered well. Bake for approximately 40 minutes. Sprinkle with the feta and parsley and ENJOY!
This is a lovely dish and I am a fan of a variety of flavors and textures when I eat, so this dish makes me really happy. You can also add protein like some sliced rotisserie chicken if you’d like to make this a full meal.
So many options!
