Rice And Artichoke Hearts Baked Recipes

ARTICHOKE RICE SALAD

Steps:

• Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
• In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
• In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.

ARTICHOKE, CHICKEN & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium heat. Add onions, peppers and carrots; cook and stir 3 to 4 min. or until crisp-tender. Remove from heat.
• Combine cooked vegetables with all remaining ingredients except Parmesan. Spoon into 2-qt. casserole. Sprinkle with Parmesan; cover.
• Bake 40 min. or until heated through, uncovering after 20 min. Let stand 10 min. before serving.

BROCCOLI AND ARTICHOKE BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.
• Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
• Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.

LEMON CHICKEN AND RICE WITH ARTICHOKES

Steps:

• Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
• Add chicken, onion, and bell pepper and saute 5 minutes.
• Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
• Cover and reduce heat; simmer for 15 minutes or until rice is tender.
• Stir in artichokes and cook for another minute until thoroughly heated.
• Sprinkle with cheese.

RICE AND ARTICHOKE HEARTS BAKED

Steps:

• Mix together artichoke hearts, rice and cheese and pour into a greased baking dish.
• Whisk together eggs, milk and mustard and pour over rice mixture.
• Sprinkle the top with paprika, salt and pepper.
• (At this point, you could refrigerate over-night).
• Bake for 50 minutes in a 350 degree oven.