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Mediterranean Medley

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Member since 2016
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Serves 4 | Prep Time 10 | Cook Time 25

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)


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

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