Greek Rice Casserole W Feta and Artichokes
Dive into Mediterranean flavors with this Greek Rice Casserole with Feta and Artichokes, a vibrant and satisfying dish that's perfect for weeknight dinners or family gatherings. Combining tender long-grain white rice simmered in savory broth with a medley of artichoke hearts, fresh spinach, and tangy crumbled feta, this baked casserole is elevated by the aromatic duo of Greek oregano and fresh dill. A hint of lemon zest enlivens every bite, while optional sliced black olives add a briny depth for a truly authentic Greek-inspired experience. With a quick 15-minute prep and just 35 minutes of cooking time, this easy casserole is a flavorful, vegetarian-friendly option that’s sure to become a household favorite. Serve it as a standalone entree or alongside grilled meats or a fresh salad for a complete Mediterranean feast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1.5 cups artichoke hearts, quartered (canned or jarred, drained)
- 1 cup crumbled feta cheese
- 1 teaspoon Greek oregano (dried)
- 2 tablespoons dill (fresh, chopped)
- 1 teaspoon lemon zest
- 3 cups spinach (fresh, chopped)
- 0.5 cup black olives (optional, sliced)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the rice and toast it for 1-2 minutes until slightly golden.
Pour in the chicken or vegetable broth and bring it to a gentle simmer. Cover and let cook for about 10 minutes, stirring occasionally, until the rice is partially cooked (it will finish cooking in the oven).
Remove the skillet from the heat and stir in the artichoke hearts, feta cheese, Greek oregano, fresh dill, lemon zest, chopped spinach, black olives (if using), salt, and ground black pepper.
Transfer the mixture to a lightly greased 9x9-inch baking dish and spread it out evenly.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5-7 minutes, or until the top is slightly golden and the casserole is heated through.
Let the casserole rest for 5 minutes before serving. Garnish with extra dill or feta if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 7035 mg | 306% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 10.1 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 937 mg | 72% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2079 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
