Rice Bowl Recipe
This vegetarian rice bowl with Greek flavors is made with seasoned basmati rice, chickpeas, Kalamata olives, cherry tomatoes, cucumbers, and feta cheese.
Servings: 4 servings
Ingredients
For the Rice
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 cup basmati rice
- 1 ½ cups water
- ½ teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon turmeric
For the Bowl Assembly
- ½ red onion sliced
- 1 teaspoon sumac
- ¼ teaspoon salt
- 1 cup cherry tomatoes halved
- 2 Persian cucumbers halved lengthwise and sliced
- 1 (15-ounce) can chickpeas drained and rinsed
- ½ cup kalamata olives sliced
- ¼ cup crumbled feta
- ¼ cup chopped fresh parsley
- Greek yogurt sauce for serving
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the yellow onion and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute.
- Add the rice, water, salt, oregano, and turmeric. Bring to a boil, then reduce the heat to low. Cover and cook for 15 minutes without opening the lid. Remove from heat and let sit, covered, for 5 minutes. Uncover and fluff with a fork.
- In a small bowl, combine the sliced onions with sumac and salt. Allow to sit while preparing the remaining ingredients.
- Assemble the bowls by dividing the rice among 4 bowls. Top each bowl with the seasoned onions, tomatoes, cucumbers, chickpeas, olives, feta, and parsley.
- Add the Greek yogurt sauce on top and serve.
Notes
- My Top Tip: Keep the rice covered while it cooks. Don't be tempted to lift the lid! Removing it releases steam and lowers the temperature, which can lead to unevenly cooked rice.
- Storage: Store leftovers in an airtight container. They'll last about 3–4 days in the fridge.
Nutrition
Serving: 1bowl | Calories: 377kcal | Carbohydrates: 60g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 996mg | Potassium: 430mg | Fiber: 7g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 3mg
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