Ingredients:
1 1/4 cups uncooked jasmine or
other long grain white rice, rinsed
and drained
1 (15-ounce) can cannellini
beans, drained
1 (12-ounce) jar marinated
artichoke hearts, drained and
roughly chopped
1 cup cherry tomatoes, halved or
quartered (5 ounces)
1 cup sun-dried tomatoes,
chopped (4 ounces)
2 1/2 ounces fresh baby spinach
(about 2 1/2 cups packed)
3 large garlic cloves, minced
3 tablespoons extra-virgin olive
oil, divided
3/4 cup plain unsweetened
cashew, oat, or low-fat cow’s milk
2 tablespoons nutritional yeast
flakes
2 tablespoons tomato paste
2 teaspoons zaatar
1 1/2 teaspoons fine sea salt
1/4 teaspoon smoked paprika
2 1/2 cups low-sodium vegetable
broth
Juice and zest of 1 small lemon
(about 2 tablespoons juice)
Toppings: 1/3 cup crumbled
vegan or regular feta, 2
tablespoons pan-toasted pine
nuts, and 1 handful fresh parsley
leaves
Instructions:
1. Preheat the oven to 400°F.
2. Stir together the rice, beans, artichoke hearts, cherry tomatoes, sun-dried
tomatoes, spinach, garlic, and 2 tablespoons of olive oil in a deep 9- x 13-inch
baking dish.
3. Whisk the milk, nutritional yeast, tomato paste, zaatar, salt, and smoked
paprika in a medium bowl. Then whisk in the broth and lemon juice and zest.
Stir into the rice and vegetables in the baking dish.
4. Tightly cover the dish with foil (or parchment paper then foil) and bake for 45
minutes. Uncover and bake until the rice is cooked through and vegetables on
top are lightly browned, about 12 to 15 minutes.
5. Let stand for 5 minutes, sprinkle with remaining 1 tablespoon olive oil, the
feta, pine nuts, and parsley.
6. Delicious paired with Herb-n-Spice-Rubbed Chicken—or keep the dish
vegetarian and sprinkle with at least 1/2 cup crispy roasted chickpea snacks.
Serves: 4
Protein: 16.25g
Calories: 630