Mediterranean Rice Bowl (Printable Version)
Fluffy rice topped with fresh veggies, chickpeas, feta, and a zesty lemon-herb dressing. Light, wholesome, and satisfying.
# What You Need:
→ Grains
01 - 1 cup basmati or jasmine rice
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 medium cucumber, diced
06 - 1/2 medium red onion, thinly sliced
07 - 1/2 cup Kalamata olives, pitted and sliced
08 - 1 cup baby spinach or arugula
→ Protein and Cheese
09 - 1 cup canned chickpeas, rinsed and drained
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon ground cumin
12 - 1/2 cup feta cheese, crumbled
→ Dressing
13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 garlic clove, minced
16 - Kosher salt and freshly ground black pepper, to taste
→ Fresh Herbs
17 - 2 tablespoons fresh flat-leaf parsley, chopped
18 - 1 tablespoon fresh dill or mint, chopped
# How To Make It:
01 - Rinse rice under cold running water until the water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 12 to 15 minutes until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork.
02 - Toss the drained chickpeas with smoked paprika and ground cumin in a small bowl. For enhanced flavor, heat a splash of olive oil in a skillet over medium heat and sauté the seasoned chickpeas for 3 to 4 minutes until fragrant and warmed through.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and minced garlic. Season with kosher salt and freshly ground black pepper to taste. Set aside.
04 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the Kalamata olives. Wash and dry the baby spinach or arugula.
05 - Divide the fluffed rice evenly among four serving bowls. Arrange the spinach or arugula, cherry tomatoes, cucumber, red onion, olives, and seasoned chickpeas over the rice in sections. Drizzle generously with the prepared dressing. Finish with crumbled feta cheese and a scattering of fresh parsley and dill.
06 - Serve immediately at room temperature for the best flavor. Pair with a crisp Sauvignon Blanc if desired.
# Helpful Hints:
01 -
- It comes together in under an hour with zero fancy techniques, making it the kindest weeknight dinner when you are tired.
- The lemon garlic dressing seeps into the warm rice and turns every bite bright and addictive.
- It is endlessly flexible, so you can empty your crisper drawer into it and still get a gorgeous meal.
02 -
- Wet rice will make the dressing slide right off instead of soaking in, so be patient with the five minute rest after cooking and fluff thoroughly.
- Chickpeas straight from the can taste flat and slightly metallic, but a quick sauté in olive oil with spices transforms them into something you will want to snack on before the bowls are even built.
03 -
- Toasting the cumin in a dry skillet for thirty seconds before tossing it with the chickpeas doubles its flavor with almost zero extra effort.
- A squeeze of lemon juice over the assembled bowl right before eating gives a final hit of brightness that ties everything together.