Rice and Artichoke Hearts Baked
Delight in the comfort of creamy, cheesy goodness with this Rice and Artichoke Hearts Baked casserole—a true crowd-pleaser perfect for weeknight dinners or gatherings. This hearty dish combines tender long-grain white rice simmered in vegetable broth with the tangy, savory flair of marinated artichoke hearts. Enhanced with sautéed onions, garlic, a duo of rich cheeses (Parmesan and mozzarella), and a medley of aromatic herbs, every bite bursts with Mediterranean-inspired flavors. Topped with golden, crunchy panko breadcrumbs, this easy-to-make bake offers the ideal balance of creamy and crispy textures. Ready in under an hour, it’s a satisfying, family-friendly meal that can be paired with a fresh salad or steamed vegetables. Perfect for lovers of artichoke recipes, cheesy bakes, and crowd-pleasing casseroles!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 14 ounces marinated artichoke hearts
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 teaspoon olive oil
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear. Drain thoroughly.
In a medium pot, bring the vegetable broth to a boil. Stir in the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff the rice with a fork.
While the rice is cooking, drain the marinated artichoke hearts and cut them into quarters. Set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the cooked rice, artichoke hearts, Parmesan cheese, mozzarella cheese, parsley, oregano, salt, and black pepper. Mix well until all ingredients are evenly combined.
Grease a 9x9-inch baking dish with the olive oil. Transfer the rice and artichoke mixture into the dish, spreading it out evenly.
Sprinkle the panko breadcrumbs evenly over the top of the rice mixture for a crunchy topping.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the dish is bubbly.
Remove the baking dish from the oven and let it rest for 5 minutes. Garnish with additional parsley if desired before serving.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.2 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 578 mg | 12% | |
*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.
