Friday, January 30, 2009

Tomato-Olive Rice Bake (Carla)

1/2 cup tomato paste
3 large garlic cloves minced
1 tsp molasses
1.5 tsp dried oregano
1/2 to 3/4 tsp sea salt
1/8 tsp fresh ground pepper
3 cups cooked brown/wild rice mixture
2 cups fresh spinach packed and roughly chopped
1 cup bell peppers, chopped (any colour - but I used red)
1 28 oz can diced tomatoes, drained
1/2 cup finely chopped onion
1 tbsp dried dill or 1/3 cup fresh
1/4 cup kalamata and or black olives, chopped
1 tbsp parmesan
1 tbsp olive oil
1-2 tbsp parmesan for topping

Preheat oven to 375F. In a large bowl combine tomato paste, garlic, molasses, oregano, salt, and pepper, and mix well. Stir in remaining ingredients (except second amount of parmesan). Transfer mixure to a casserole dish and sprinkle with parmesan for topping. Bake 23-27 minutes.

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