Mediterranean-Style Rice Bake

Method

1. Preheat oven to 375º F. In a large mixing bowl, combine rice, artichokes, asparagus pieces, sun-dried tomatoes and roasted red pepper. Stir to combine.
2. Cut off 4 ounces of the chèvre and break into ½"-sized pieces and add to the bowl. Add red wine vinegar, olive oil, parsley, salt and pepper and toss to combine.
3. Spread rice mixture into a 2-quart casserole dish. Dot the top with remaining chèvre.
4. Bake for 25-30 minutes or until heated through and goat cheese begins to brown lightly.
5. Remove from oven. Serve warm.