Recipe: Mediterranean Stuffed Artichokes
In this side dish, brown rice gets help from a supporting cast of crunchy pine nuts, high fibre apricots and savoury feta. This accompaniment also scores major points for presentation with the rice served from the heart of an artichoke.
|4 to 6||artichokes||
4 to 6
|2 tsp||olive oil||
|1 cup||minced onion||
|2||cloves garlic, minced||
|1/2 tsp||each: salt, pepper, ground cumin and oregano||
|1-1/2 cup||U.S. long grain brown rice||
|1 tbsp||wheat germ||
|1/2 cup||white wine||
|2-1/2 cups||low sodium vegetable broth||
In a large skillet, heat oil over medium high heat. Add onion; cook until translucent and tender, about 5 minutes. Add garlic, salt, pepper, cumin and oregano. Cook one minute. Add rice and wheat germ, stirring until completely coated with oil and begins to toast, about one minute. Stir in wine, broth, cinnamon stick and bay leaf. Increase heat and bring mixture to a boil; cover and reduce heat to medium low just to simmer. Cook, without stirring, until rice is tender and all liquid has been absorbed, about 45 minutes. Stir in pine nuts, apricots, lemon zest and parsley.
Arrange artichokes, stem side down, in a single layer on a baking dish. Spoon rice mixture into artichokes and sprinkle with feta. Bake in a 350 F (180 C) oven until heated through and cheese is melted, about 20 minutes.
Serves 4 – 6.
Tip: Use the rice mixture on its own or as a stuffing for zucchini, bell peppers or portabello mushrooms.