Mediterranean Rice with Capers, Olives and Artichokes

A side of rice doesn’t have to be ho hum when you can make this Mediterranean Rice with Capers, Olives and Artichokes.

I like to rinse my rice to get rid of some of the starch so it will not be sticky and glue-y.

Then I quickly saute it in olive oil and wine to give the base a bit more of a complex flavour.

Then I add the flavour features and bake it.   Gets me perfect rice every time!

This rice would go perfectly with these Artichoke, Goat Cheese Stuffed Chicken Breasts.

goat-cheese-artichoke-chicken

 

I served it with this  Orange Champagne Salmon and it was delicious.

Salmon fillet on orange slices with fennel fronds plated with asparagus and rice

You can have fun with this – there are so many different kinds of gourmet olives.  You can find olives stuffed with garlic, marinated in orange oil.  You could switch up the olives to complement whatever you are serving it with.

I was tempted to add some roasted red peppers as well but when I went to find them I was out of them. I will definitely try that next time.

This makes a good side dish for a mild fish because it has its own flavours going on.

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Mediterranean Rice with Capers, Olives and Artichokes
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Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 25 minutes
Servings
Ingredients
  • 2 cups long grain rice
  • 1 Tbsp olive oil
  • 1 cup dry white wine divided 1/2 cup + 1/2 cup
  • 1/2 tsp salt
  • 1 lemon juice and rind grated
  • 24 green olives pitted
  • 1 14 oz can artichoke hearts
  • 1/4 cup capers
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 55 minutes
Passive Time 25 minutes
Servings
Ingredients
  • 2 cups long grain rice
  • 1 Tbsp olive oil
  • 1 cup dry white wine divided 1/2 cup + 1/2 cup
  • 1/2 tsp salt
  • 1 lemon juice and rind grated
  • 24 green olives pitted
  • 1 14 oz can artichoke hearts
  • 1/4 cup capers
Mediterranean Rice with Capers, Olives and Artichokes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rinse rice in cold water. Let rice soak submerged in water for about 20 minutes. Drain through a strainer and rinse again. This step is optional but it goes a long way to making your rice fluffy and not sticky.
  2. Preheat oven to 350 degrees.
  3. Spray a 9 X 13" oven proof baking dish with cooking spray.
  4. Roughly chop the artichokes and olives. You can pulse a few times in a food processor but do not over process. You don't want a paste - you want a rough chop.
  5. Heat oil in a skillet over medium high heat. Add rice and stir to coat. When rice is hot (a couple of minutes) add 1/2 cup of wine. Wines should bubble and evaporate almost immediately. Add the lemon juice and zest and stir to incorporate.
  6. Remove rice from heat. Stir in artichokes and olives.
  7. Transfer rice to the baking dish. Add 3 cups of chicken broth and the remaining 1/2 cup of wine.
  8. Cover with foil or a lid and bake about 55 minutes. Check to ensure all the broth has been absorbed. Remove rice from oven, stir in capers and allow rice to sit 5 minutes before serving.
Recipe Notes

Nutrition Facts
Mediterranean Rice with Capers, Olives and Artichokes
Amount Per Serving
Calories 141 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Sodium 601mg 25%
Potassium 60mg 2%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 2g 4%
Vitamin A 1%
Vitamin C 13%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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