Mediterranean Rice Bowl (Print Page)
Fresh Mediterranean rice bowl with chickpeas, feta, and lemon-herb dressing. Wholesome and satisfying.
# What You Need:
→ Grains
01 - 1 cup long-grain white rice or brown rice
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables & Legumes
04 - 1 cup cherry tomatoes, halved
05 - 1 English cucumber, diced
06 - 1 red bell pepper, chopped
07 - 1/2 small red onion, thinly sliced
08 - 1 cup canned chickpeas, drained and rinsed
09 - 1/4 cup Kalamata olives, pitted and halved
10 - 1/4 cup fresh flat-leaf parsley, chopped
→ Dairy
11 - 1/2 cup feta cheese, crumbled
→ Dressing
12 - 3 tablespoons extra virgin olive oil
13 - 2 tablespoons fresh lemon juice
14 - 1 clove garlic, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon kosher salt
17 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Rinse rice under cold running water until the runoff turns clear. Transfer to a medium saucepan with 2 cups water and 1/2 teaspoon salt. Bring to a rolling boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 to 18 minutes for white rice or 35 to 40 minutes for brown rice until all liquid is absorbed and grains are tender. Remove from heat, fluff gently with a fork, and let rest covered.
02 - In a small mixing bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, 1/2 teaspoon salt, and black pepper. Whisk vigorously until the dressing emulsifies and appears slightly creamy. Set aside.
03 - Halve the cherry tomatoes, dice the English cucumber into quarter-inch pieces, chop the red bell pepper into bite-sized squares, slice the red onion paper-thin, and finely chop the fresh parsley. Drain and rinse the canned chickpeas under cold water. Pit and halve the Kalamata olives.
04 - Add the prepared tomatoes, cucumber, bell pepper, red onion, chickpeas, olives, and parsley to a large mixing bowl. Pour half of the dressing over the vegetables and toss thoroughly to coat every component evenly.
05 - Divide the cooked rice among four serving bowls, spreading it across the base. Mound the dressed vegetable mixture generously over each portion of rice. Scatter crumbled feta cheese over the top of each bowl.
06 - Drizzle the remaining dressing over each assembled bowl. Serve immediately at room temperature, or refrigerate for 20 to 30 minutes if you prefer a chilled bowl.
# Expert Tips:
01 -
- Every single component can be prepped ahead which means weeknight dinners come together in minutes.
- The lemon oregano dressing doubles as a marinade for chicken or a dip for crusty bread so nothing goes to waste.
02 -
- Underseasoned rice is the single most common mistake here so salt the cooking water like you mean it.
- Letting the dressed vegetables sit for ten minutes before serving actually improves the flavor because everything has time to marry.
03 -
- To make this vegan simply omit the feta or use a plant based alternative and you lose none of the satisfaction.
- The dressing tastes even better on day two so always make extra and keep a jar in the fridge for salads throughout the week.