Pinon Rice Bake with Artichokes and Goat Cheese
yield: 5
total time: 60 minutes
Ingredients
- 2 1/2 cups cooked long-grain brown rice I cook mine with saffron
- 1/2 cup nuts toasted pinon, aka pine nuts
- 3 plum tomatoes ripe, seeded, chopped
- 12 artichoke hearts halved, I used Trader Joe's frozen, thawed
- 4 ounces green chiles
- jalapeños
- 1 cup corn kernels roasted
- 3 cloves garlic peeled, chopped
- seasoning to taste, I used cumin, Old Bay Seasoning, sea salt and ground pepper
- extra-virgin olive oil as needed, about 4-5 tablespoons
- 4 ounces goat cheese or sheep feta, cubed
Nutrition
- Calories : 450 calories
- Carbohydrate : 46 grams
- Cholesterol : 30 milligrams
- Fat : 21 grams
- Fiber : 13 grams
- Protein : 23 grams
- SaturatedFat : 7 grams
- Sodium : 500 milligrams
- Sugar : 7 grams
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