Cheesy Artichoke Rice

This week we have a few side dish recipes to share with you. This first one goes really well with any type of grilled meat or just add a salad and have it as a meatless main dish.  I sometimes add some fresh spinach or mushrooms to change it up, but that doesn't make it quite so kid friendly.  I can hide the artichokes and onions.  Just give any extra veggies a quick saute with the onions. This is a great recipe to use as a base for your culinary creativity!  Hope everyone has a great week!

Cheesy Artichoke Rice
1  cup converted rice (Uncle Ben's recommended)
1  can (14.5 ounce) chicken broth, plus water to equal 2 1/4 cups liquid.
2  tablespoons butter
1/2  cup chopped onion
2  cloves garlic, minced
1  can (14 ounce) Artichoke Hearts, drained and rough chopped.
1  teaspoon kosher salt
3/4 teaspoon black pepper
1/2  cup milk
1  cup Ricotta Cheese
2  cups Five Italian Cheese (8 ounce package), divided
1/2  cup Parmesan Cheese
1/8  teaspoon ground nutmeg
2  eggs, beaten


Bring chicken broth with water and rice to a boil.  Reduce heat and cover.  Simmer for about 20 minutes until liquid is absorbed and rice is tender.  Remove from heat and set aside covered for 5 minutes.  Uncover and fluff with a fork.


Meanwhile, while the rice is cooking.  Melt 2 tablespoons butter in a large skillet.  Add the onion and cook about 3-4 minutes until tender.  Add minced garlic and cook for another minute until fragrant.  Remove from heat.


Add chopped artichoke hearts, salt, pepper, milk, Ricotta,  1 1/2 cups Italian Blend cheese, Parmesan and nutmeg.  Mix well.  Fold in the beaten eggs and transfer to a greased 2 quart baking dish.  Top with remaining 1/2 cup Italian Blend cheese.  Bake in a 350 degree oven for 30-35 minutes until bubbly and cheese is lightly brown.  


Enjoy!


Kim


Linked the the following parties:
Walking on Sunshine Foodie Friends Friday
Katherine Martinelli Rice Blog Hop