Recipe combo

Zucchini Tomato Brown Rice Bake with Feta

Name: Zucchini Tomato Brown Rice Bake with Feta
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Ingredients: 0.75 pt Long-grain brown rice - 1 1/2 cups dry; 0.75 qt Water - 3 cups; 1.5 fl oz Olive oil - 3 tablespoons; 1 ct Yellow onion, diced - 1 medium; 1.5 lb Zucchini, halved lengthwise and sliced 1/2-inch thick - 1 1/2 pounds; 4 cup Grape tomatoes, halved - 2 pints; 0.31 lb Baby spinach - 5 ounces; 3 ct Garlic, minced - 3 cloves; 1 ct Lemon, zested and juiced - 1 medium; 0.5 tbsp Dried oregano - 1 1/2 teaspoons; 0.38 tbsp Kosher salt - 1 1/4 teaspoons; 2 oz Feta cheese, crumbled - 2 ounces

A hearty Mediterranean dinner bake where brown rice, zucchini, tomatoes, and spinach carry the meal. A modest feta finish adds salty richness without taking over.

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Ingredients and instructions

Servings: 4
Total time: 1 hr 20 min
Prep: 20 min
Cook: 1 hr

Ingredients

1.5 Cup Long-grain brown rice - 1 1/2 cups dry, Measured dry before cooking.
3 Cup Water - 3 cups
3 Tablespoon Olive oil - 3 tablespoons, Divided: 2 tablespoons for sautéing and 1 tablespoon for folding into the bake.
1 Count Yellow onion, diced - 1 medium, diced
1.5 Pound Zucchini, halved lengthwise and sliced 1/2-inch thick - 1 1/2 pounds, Halved lengthwise and sliced 1/2-inch thick.
2 Pint Grape tomatoes, halved - 2 pints, halved
5 Ounce Baby spinach - 5 ounces
3 Count Garlic, minced - 3 cloves, minced
1 Count Lemon, zested and juiced - 1 medium, Use both zest and juice.
1.5 Teaspoon Dried oregano - 1 1/2 teaspoons
1.25 Teaspoon Kosher salt - 1 1/4 teaspoons, Divided: 1/2 teaspoon for rice, 1/2 teaspoon for vegetables, and 1/4 teaspoon with the lemon.
2 Ounce Feta cheese, crumbled - 2 ounces, crumbled

Instructions

Heat oven and finish prep
1. *Heat the oven to 400°F* and use this time to *finish the knife prep* for the onion, zucchini, tomatoes, garlic, and lemon.
Cook the brown rice
2. Rinse the brown rice, then combine it in the saucepan with the water and 1/2 teaspoon salt. *Bring to a boil*, cover, reduce heat to low, and *simmer 35 to 40 minutes* until the water is absorbed; let stand covered for 5 minutes, then fluff.
Start the vegetable mixture
3. While the rice cooks, heat 2 tablespoons olive oil in the skillet over medium heat. Add the onion and cook until *softened*, about 4 minutes, then stir in the garlic and oregano for *30 seconds*.
Cook zucchini and tomatoes
4. Add the zucchini, grape tomatoes, and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes are *juicy and softened* and the zucchini is *crisp-tender*, 7 to 9 minutes.
Wilt spinach and season with lemon
5. Add the baby spinach by handfuls and stir until *just wilted*. Stir in the lemon zest, lemon juice, and remaining 1/4 teaspoon salt, then remove from heat.
Assemble the bake
6. Spread the cooked rice in the baking dish, add the vegetable mixture, and *fold everything together* with the remaining 1 tablespoon olive oil. Scatter the feta over the top as a *light salty accent*.
Bake and rest
7. Bake uncovered for *18 to 22 minutes* until the bake is hot throughout and the tomatoes are *soft and glossy*. Let stand for *5 minutes* before serving.