Mediterranean Rice Bowl (Printable)
Fluffy rice topped with fresh veggies, spiced chickpeas, feta, and a bright lemon herb dressing.
# What You'll 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 - 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 (optional)
# Directions:
01 - Rinse rice under cold running water until the water runs clear. Combine rice, water, and salt in a medium saucepan and bring to a boil. 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 with a fork and set aside.
02 - Toss drained chickpeas with smoked paprika and ground cumin in a small bowl. For enhanced flavor, sauté in a skillet with a splash of olive oil over medium heat for 3 to 4 minutes until warmed through and fragrant.
03 - Whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and black pepper in a small bowl until well emulsified. Set aside.
04 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the Kalamata olives. Wash and dry the spinach or arugula.
05 - Divide the cooked rice evenly among four bowls. Arrange spinach or arugula, cherry tomatoes, cucumber, red onion, olives, and seasoned chickpeas over the rice in sections. Drizzle generously with the lemon dressing. Top with crumbled feta cheese and chopped fresh herbs.
06 - Serve immediately at room temperature for the best flavor. Pair with crisp white wines such as Sauvignon Blanc if desired.
# Expert Tips:
01 -
- Everything cooks in under 45 minutes and most of that is hands off while the rice simmers.
- The dressed bowls hold up beautifully in the fridge for next day lunches without getting soggy.
02 -
- Do not skip rinsing the rice or you will end up with a sticky clump instead of the fluffy separate grains that make this bowl work.
- Letting the dressing sit for ten minutes before using it softens the raw garlic into something rounder and more pleasant.
03 -
- Dry the chickpeas thoroughly on a clean kitchen towel before adding spices because moisture is the enemy of that lightly crisped texture.
- Use a Microplane to grate the garlic into the dressing instead of mincing by hand for a smoother, more evenly distributed garlic flavor throughout.