Greek Rice Bake
This side is so good it steals the show! It features brown rice with white beans, portobellos, artichoke hearts and tomatoes...topped with feta cheese, it's irresistible!
Ingredients
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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
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1/2 cup water
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1 can (14.5 ounces) diced tomatoes, undrained
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1 jar (6 ounces) marinated artichoke heart, drained and cut in half
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2 portobello mushrooms, coarsely chopped (about 2 cups)
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3/4 cup uncooked quick-cooking brown rice
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1 can (about 15 ounces) small white beans, rinsed and drained
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1/4 cup crumbled feta cheese
Directions
1.
Heat the oven to 400 degrees F. Stir the soup, water, tomatoes, artichokes, mushrooms, rice and beans in a 2-quart casserole. Cover the casserole.
2.
Bake for 40 minutes or until the rice is tender. Stir the rice mixture. Let stand for 5 minutes. Sprinkle with the cheese before serving.
3.
Ingredient Note: Different brands of quick-cooking brown rice cook differently, so the bake time for this recipe may be slightly longer or shorter than indicated.
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