Mediterranean Medley
Why I Love This Recipe
I picked up a small recipe card from a spin wheel at a local grocery store (I think Brookshire's) and after I tried it for the first time, I was hooked on it's beauty AND deliciousness!!
I tried finding that same card again but was unable. Good thing it stayed stuck in my head so I could share it with you fine people. ;)
Ingredients You'll Need
1 bundle of asparagus (ends of stalks removed and remaining stalks cut into halves)
1/2 lemon juice
1 tbsp extra virgin olive oil
Pink sea salt (to taste)
1 jar of artichoke hearts (drained)
2 garlic cloves (minced)
1 cup cherry tomatoes (halved)
1 cup kalamata or black olives
1/4 cup feta cheese (crumbled)
2 cups jasmine or basmati rice (uncooked)
Directions
1. Preheat oven to 350 degrees
2. Cook rice according to package instructions
3. In a baking dish, add asparagus, lemon juice, EVOO, artichoke hearts, garlic, and salt and toss
4. Bake uncovered in oven for 20-25 minutes
5. Stir in tomatoes, olives, and feta
6. Serve over rice
*Note: Leftover medley is best served cold over warm rice
