3 cups cooked Hinode medium-grain brown rice
1 cup small artichoke hearts, quartered
1 cup asparagus pieces about 1″ long, blanched
½ cup sun-dried tomatoes in oil, with oil
¼ cup diced roasted red pepper
6 ounces chèvre
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, minced
1 teaspoon kosher salt
½ teaspoon black pepper
Preheat oven to 375º F. In a large mixing bowl, combine rice, artichokes, asparagus pieces, sun-dried tomatoes and roasted red pepper. Stir to combine. Cut off 4 ounces of the chèvre and break into ½”-sized pieces and add to the bowl. Add red wine vinegar, olive oil, parsley, salt and pepper and toss to combine.
Spread rice mixture into a 2-quart casserole dish. Dot the top with remaining chèvre. Bake for 25-30 minutes or until heated through and goat cheese begins to brown lightly.
Remove from oven. Serve warm.
Makes 6-8 servings.