Mediterranean Medley
  • Cooking Time: 25
  • Servings: 4
  • Preparation Time: 10
  • 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. 1. Preheat oven to 350 degrees
  2. 2. Cook rice according to package instructions
  3. 3. In a baking dish, add asparagus, lemon juice, EVOO, artichoke hearts, garlic, and salt and toss
  4. 4. Bake uncovered in oven for 20-25 minutes
  5. 5. Stir in tomatoes, olives, and feta
  6. 6. Serve over rice
  7. *Note: Leftover medley is best served cold over warm rice
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. ;)