Artichoke Rice Casserole Recipe with Rice (No Boil)
A one-dish rice and artichoke casserole made from scratch with white beans, long-grain rice, and two cheeses, making it easy and satisfying.
Servings: 4
Calories: 314kcal
Equipment
Ingredients
- 2 ½ cups broth
- 1 onion diced
- 240 gram artichokes canned, chopped
- 2 celery chopped
- 1 can white beans
- 1 cup long grain white rice
- 1 teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 oz Havarti cheese
- 30 grams grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Add chopped onions, celery, and artichokes to the baking dish. Next add the beans, and mix everything together and spread it evenly.
- Sprinkle the rice over top. Grate the Parmesan over top.
- Bring the broth to a boil and then add the lemon juice and spices. Mix well. Pour carefully and slowly over into the casserole dish. Gently press the ingredients down into the broth. Everything should be submerged. Add foil. Bake for 45 minutes.
- Remove the foil. Add the Havarti. Return to the oven and broil for 2-3 minutes or bake for 5 minutes, to melt the cheese. Serve hot.
Video
Notes
Use hot broth! This helps the rice cooks through evenly. This is a must! The rice will not cook properly unless you do this.
Cover tightly: Make sure the foil is sealed well around the edges so the steam stays trapped inside. That’s how the rice cooks perfectly.
Once the casserole has cooled to room temperature (no more than two hours out), transfer leftovers to an airtight container and refrigerate. Stored this way, it’s best eaten within 3-4 days.
Nutrition
Calories: 314kcal | Carbohydrates: 53g | Protein: 12g | Fat: 6g | Fiber: 5g | Sugar: 4g | Calcium: 215mg | Iron: 2mg
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