Ingredients

• 1 tablespoon olive oil
• 2 -3 shallots, minced (about 1/2 cup)
• 2 garlic cloves, minced
• 1 1/2 cups long grain brown rice
• 3 ounces cremini mushrooms, sliced (about 1 cup baby bellas)
• 1/2 cup dried sun-dried tomato, chopped kitchen shears work good (about 1.5oz)
• 1/2 cup kalamata olive, drained and sliced (about 2oz)
• 1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered
• 2 1/2 cups water
• 2 vegetable bouillon cubes
• 1 -2 teaspoon italian seasoning or 1 -2 teaspoon dried oregano
• 1/4-1/2 teaspoon crushed red pepper flakes, more to taste
• 1 cup asiago cheese, shredded (about 1.5oz)
• 2 cups spinach, chopped (fresh or frozen)
• 1/4 cup fresh parsley, minced or 1/4 cup fresh cilantro
• 2 -4 tablespoons fresh basil, minced
• 2 key limes, juice and zest of
• crumbled feta cheese, to serve
• 1/2 teaspoon ground black pepper