Delish! Lemony Baked Rice, an adapted recipe from Melissa Clark’s Dinner in One cookbook, prepared by CFBNJ’s very own Chef Paul, got a thumbs up from our film crew and taste testers. Want to help provide an enjoyable, nutritious weekday meal like this one for families in need? Donate the following ingredients used in the video in support of this year’s Women Fighting Hunger Luncheon:
Shelf-Stable Lemon Juice, 2-4 oz.
Microwavable Basmati Rice, 12 oz.
Canned Marinated Artichokes, 12 oz.
Canned White Beans, Low Sodium, 15.5 oz.
Vegetable Broth, Low Sodium, 32 oz.
Shelf-Stable Grated Parmesan Cheese, 8 oz.
Bottled Dried Herbs, No Salt, 1-2 oz.
INGREDIENTS
- 3 leeks, white and light green parts, halves lengthwise and thinly sliced into half moons
- 5 tablespoons extra-virgin olive oil
- 1 ½ teaspoons salt
- ½ teaspoon crushed red pepper flakes
- Ground black pepper
- 1 lemon
- 1 ½ cups basmati rice, rinsed and drained
- 1 ½ cups marinated artichokes, drained and chopped
- Canned white beans, low sodium, 15.5 oz., drained and rinsed
- 2 ½ cups vegetable broth (low sodium)
- ½ cup shelf-stable grated Parmesan cheese
- Bottled dried herbs, no salt, 1-2 oz