I wanted to highlight a side dish and I’m a big fan of baked rice dishes – they are so easy to create. One of the first dishes I made in culinary school was a rice pilaf and so I go back to baked rice recipes time and time again.
Tip: Don’t forget to wash your rice! This helps to get rid of the excess starch, giving you the perfect texture.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
278g
short grain rice, washed, drained
1-1½ cups
chicken or vegetable stock, plus more as necessary
55g
castelvetrano olives, pitted, sliced
3
canned artichoke hearts, drained, quartered
1 teaspoon
lemon zest
¾ cup
green onion, sliced
2 tablespoons
chopped fresh parsley
1 teaspoon
fine salt
Fresh ground black pepper, as desired
2 tablespoons
unsalted butter, small diced
TO SERVE
55g
crumbled feta cheese
Lemon wedges
1½ cups
short grain rice, washed, drained
1-1½ cups
chicken or vegetable stock, plus more as necessary
2 ounces
castelvetrano olives, pitted, sliced
3
canned artichoke hearts, drained, quartered
1 teaspoon
lemon zest
¾ cup
green onion, sliced
2 tablespoons
chopped fresh parsley
1 teaspoon
fine salt
Fresh ground black pepper, as desired
2 tablespoons
unsalted butter, small diced
TO SERVE
2 ounces
crumbled feta cheese
Lemon wedges
Utensils
9-inch round baking dish
Aluminum Foil
Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stoneon top. Turn left-hand dial to select BAKE, set temperature to 400°F and set time to 45 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
Step 2
Combine all ingredients except for butter in a 9-inch baking dish, making sure that the artichokes and olives are evenly dispersed. Evenly top the rice with pieces of butter, then cover with aluminum foil.
Step 3
When the unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place baking dish on the preheated stone. Close door, select START/STOP, and cook for 45 minutes or until the rice is cooked through (begin checking at 40 minutes).
Step 4
When cooking is complete, open door, remove dish and discard aluminum foil. Garnish with feta and lemon juice to serve.
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stoneon top. Turn left-hand dial to select BAKE, set temperature to 400°F and set time to 45 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
278g
short grain rice, washed, drained
1-1½ cups
chicken or vegetable stock, plus more as necessary
55g
castelvetrano olives, pitted, sliced
3
canned artichoke hearts, drained, quartered
1 teaspoon
lemon zest
¾ cup
green onion, sliced
2 tablespoons
chopped fresh parsley
1 teaspoon
fine salt
Fresh ground black pepper, as desired
2 tablespoons
unsalted butter, small diced
TO SERVE
55g
crumbled feta cheese
Lemon wedges
1½ cups
short grain rice, washed, drained
1-1½ cups
chicken or vegetable stock, plus more as necessary
2 ounces
castelvetrano olives, pitted, sliced
3
canned artichoke hearts, drained, quartered
1 teaspoon
lemon zest
¾ cup
green onion, sliced
2 tablespoons
chopped fresh parsley
1 teaspoon
fine salt
Fresh ground black pepper, as desired
2 tablespoons
unsalted butter, small diced
TO SERVE
2 ounces
crumbled feta cheese
Lemon wedges
Step 2 of 4
Combine all ingredients except for butter in a 9-inch baking dish, making sure that the artichokes and olives are evenly dispersed. Evenly top the rice with pieces of butter, then cover with aluminum foil.
278g
short grain rice, washed, drained
1-1½ cups
chicken or vegetable stock, plus more as necessary
55g
castelvetrano olives, pitted, sliced
3
canned artichoke hearts, drained, quartered
1 teaspoon
lemon zest
¾ cup
green onion, sliced
2 tablespoons
chopped fresh parsley
1 teaspoon
fine salt
Fresh ground black pepper, as desired
2 tablespoons
unsalted butter, small diced
TO SERVE
55g
crumbled feta cheese
Lemon wedges
1½ cups
short grain rice, washed, drained
1-1½ cups
chicken or vegetable stock, plus more as necessary
2 ounces
castelvetrano olives, pitted, sliced
3
canned artichoke hearts, drained, quartered
1 teaspoon
lemon zest
¾ cup
green onion, sliced
2 tablespoons
chopped fresh parsley
1 teaspoon
fine salt
Fresh ground black pepper, as desired
2 tablespoons
unsalted butter, small diced
TO SERVE
2 ounces
crumbled feta cheese
Lemon wedges
Step 3 of 4
When the unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place baking dish on the preheated stone. Close door, select START/STOP, and cook for 45 minutes or until the rice is cooked through (begin checking at 40 minutes).
278g
short grain rice, washed, drained
1-1½ cups
chicken or vegetable stock, plus more as necessary
55g
castelvetrano olives, pitted, sliced
3
canned artichoke hearts, drained, quartered
1 teaspoon
lemon zest
¾ cup
green onion, sliced
2 tablespoons
chopped fresh parsley
1 teaspoon
fine salt
Fresh ground black pepper, as desired
2 tablespoons
unsalted butter, small diced
TO SERVE
55g
crumbled feta cheese
Lemon wedges
1½ cups
short grain rice, washed, drained
1-1½ cups
chicken or vegetable stock, plus more as necessary
2 ounces
castelvetrano olives, pitted, sliced
3
canned artichoke hearts, drained, quartered
1 teaspoon
lemon zest
¾ cup
green onion, sliced
2 tablespoons
chopped fresh parsley
1 teaspoon
fine salt
Fresh ground black pepper, as desired
2 tablespoons
unsalted butter, small diced
TO SERVE
2 ounces
crumbled feta cheese
Lemon wedges
Step 4 of 4
When cooking is complete, open door, remove dish and discard aluminum foil. Garnish with feta and lemon juice to serve.
278g
short grain rice, washed, drained
1-1½ cups
chicken or vegetable stock, plus more as necessary
55g
castelvetrano olives, pitted, sliced
3
canned artichoke hearts, drained, quartered
1 teaspoon
lemon zest
¾ cup
green onion, sliced
2 tablespoons
chopped fresh parsley
1 teaspoon
fine salt
Fresh ground black pepper, as desired
2 tablespoons
unsalted butter, small diced
TO SERVE
55g
crumbled feta cheese
Lemon wedges
1½ cups
short grain rice, washed, drained
1-1½ cups
chicken or vegetable stock, plus more as necessary
