Mediterranean-Style Baked Rice

Name: Mediterranean-Style Baked Rice
Yield: 14 servings of about 2/3 cup/150 mL
Ingredients: 1 cup (250 mL) grape tomatoes (about 6 oz/175 g); 2 green onions, divided; 1 tbsp (15 mL) Italian Seasoning Mix; 1 tbsp (15 mL) olive oil; 1 garlic clove, pressed; 1 ½ cups (375 mL) uncooked converted white rice; 2 ½ cups (625 mL) chicken stock; 1 cup (250 mL) frozen mixed peas and carrots, thawed; 4 oz (125 g) tomato basil feta cheese, crumbled (1 cup/250 mL)

Ingredients

1 cup (250 mL) grape tomatoes (about 6 oz/175 g)
2 green onions, divided
1 tbsp (15 mL) Italian Seasoning Mix
1 tbsp (15 mL) olive oil
1 garlic clove, pressed
1 ½ cups (375 mL) uncooked converted white rice
2 ½ cups (625 mL) chicken stock
1 cup (250 mL) frozen mixed peas and carrots, thawed
4 oz (125 g) tomato basil feta cheese, crumbled (1 cup/250 mL)

Directions

Preheat oven to 400°F (200°C). Place tomatoes in Close & Cut. Using Coated Chef's Knife, cut tomatoes in half. Thinly slice green onions; set aside green tops for garnish.
In small bowl, combine seasoning mix, oil, and pressed garlic. In Stone Square Baker, combine rice, tomatoes, green onion bottoms and seasoning mixture; mix until thoroughly combined.
Microwave chicken stock in Small Batter Bowl, uncovered, on HIGH 5-6 minutes or until boiling. Pour over rice mixture; mix well. Cover baker tightly with heavy duty aluminum foil or 2 sheets of regular foil. Bake 30 minutes.
Remove baker to cooling rack; allow to stand covered for 5 minutes.
Fluff rice; stir in peas, carrots and feta cheese. Sprinkle with green onion tops.

Yield:

14 servings of about 2/3 cup/150 mL

Nutrients per serving:

U.S. Nutrients per serving (about 2/3 cup/150 mL): Calories 140, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 21 g, Fiber 1 g, Protein 5 g