Ingredients
- 4 tbsp. extra virgin olive oil
- 2 tbsp. butter
- 3 cloves garlic
- 1/4 cup dill, chopped
- 1/4 cup parsley, chopped
- 2 tbsp. capers
- 3 cups rice
- 1/4 cup roasted red peppers, cut into slivers
- 1/4 cup sun dried tomatoes, sliced
- 1 cup artichoke hearts, halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Mediterranean olives of your choice
- 1 cup cannellini beans
- salt and pepper to taste
- parmesan
- 1 tbsp. parsley, finely chopped (for garnish)
- aleppo pepper, to taste (for garnish)
- extra virgin olive oil for drizzling
Method
- Heat up the olive oil and butter and sauté the garlic for 2-3 minutes until fragrant.
- Add in dill, parsley and capers and sauté for one additional minute.
- Add in the rice, roasted red peppers, sun dried tomatoes, artichoke hearts, cherry tomatoes, olives and cannellini beans and salt and pepper to taste. Stir thoroughly and cook for an additional 8 minutes.
- Transfer antipasto rice to a serving platter. Lightly mix in the parmesan and garnish with aleppo pepper and parsley. Drizzle with olive oil.