Description
A hearty, plant-based casserole layered with roasted bell peppers, chickpeas, artichokes, and brown rice simmered in smoky spices and topped with lemon, parsley, and olives.
Ingredients
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 1½ tsp fine sea salt, divided
- 6 garlic cloves, minced
- 2 tsp smoked paprika
- 1 can (15 oz) fire-roasted diced tomatoes, drained
- 2 cups short-grain brown rice
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 cups vegetable broth
- 1/3 cup dry white wine or more broth
- ½ tsp saffron threads (optional), crumbled
- 1 can (14 oz) quartered artichokes or 1 jar (12 oz) marinated, drained
- 2 red bell peppers, sliced into ½-inch wide strips
- ½ cup Kalamata olives, halved
- Freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley, plus more for garnish
- 2 tbsp lemon juice, plus wedges for serving
- ½ cup frozen peas
Instructions
- Preheat oven to 400°F (200°C). Toss bell peppers and artichokes with 1 tbsp olive oil and roast for 20–25 minutes.
- In a large pan, heat remaining oil. Sauté onion with ½ tsp salt until soft. Add garlic and paprika; stir briefly.
- Add tomatoes, rice, chickpeas, broth, wine, and saffron (if using). Simmer, cover, and cook until rice is tender (35–40 mins).
- Stir in peas, olives, lemon juice, parsley, black pepper, and remaining salt.
- Spread a layer of enchilada sauce (if using) in a 9×13 dish. Add rice mix, then roasted veggies.
- Optional: Top with more sauce or cheese. Bake at 375°F (190°C), covered for 20 mins, then uncovered for 10–15 mins.
- Garnish with parsley and lemon wedges before serving.
Notes
- Add jalapeños or chili flakes for heat.
- Use marinated artichokes for extra flavor.
- Swap rice with quinoa or farro if desired.
- Prep Time: 25 minutes
- Cook Time: 40 minutes