Mediterranean Rice with Capers, Olives and Artichokes
Servings Prep Time
8 15minutes
Cook Time Passive Time
55minutes 25minutes
Servings Prep Time
8 15minutes
Cook Time Passive Time
55minutes 25minutes
Ingredients
  • 2cups long grain rice
  • 1Tbsp olive oil
  • 1cup dry white winedivided 1/2 cup + 1/2 cup
  • 1/2 tsp salt
  • 1 lemonjuice and rind grated
  • 24 green olivespitted
  • 114 oz can artichoke hearts
  • 1/4cup capers
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.