Ingredients

• 1

  cup
  Organic Long Grain White Rice suggested substitutions
• 1 ¹⁄₂

  cups
  water
• 4

  cups
  cherry tomatoes, whole
• 8

  oz
  feta cheese, block
• ¹⁄₂

  cups
  extra virgin olive oil
• ¹⁄₂

  cups
  basil, leaves, whole
• 1

  tbsp
  garlic, sliced
• 1

  tsp
  sea salt
• 1

  tsp
  oregano, dried
• ¹⁄₂

  tsp
  black pepper
• Sea salt to taste
• Basil, for garnish
• Parsley, for garnish

Instructions

1. Add 1 cup of Lundberg Organic Long Grain White Rice and 1 ½ cup water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low simmer, and cook for 15 minutes. Remove from heat, keep covered, and steam for an additional 10 minutes. Set aside.
2. Set oven to Bake at 425 degrees. Add tomatoes, olive oil, garlic, oregano, sea salt, and black pepper to a 9”X13” baking dish. Mix to fully incorporate, place feta block in the middle, and make sure to nestle it into the bottom of the dish. Bake for 25-30 minutes, or until the tomatoes have popped open and cooked down a bit.
3. Remove baking dish from oven and pour contents into large bowl. Add cooked rice and basil. Toss to fully incorporate. Salt to taste.
4. Add mixture back into baking dish and garnish with basil and parsley. Enjoy!