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Rice Garden Bowl

A savory rice bowl filled with nutritious vegetables. Serve as a side or main dish. Make extra for tomorrow’s lunch!
Serves: 6 People, Prep Time: 10 Minutes, Cook Time: 25 Minutes


  • 3 cups cooked rice (or quinoa)
  • 2 cups cherry or grape heirloom tomatoes halved
  • 1/3 red onion chopped
  • steamed beets sliced round and quartered
  • 2-3 garlic cloves minced
  • 1/2 cup Italian parsley chopped
  • 1/4 cup basil chopped
  • 2 cups watercress, spinach, or other fresh green that wilts well
  • 1-2 Tbsp olive oil
  • salt and pepper to taste
  • (optional) beans like fava or chickpeas and/or nuts such as pumpkin seeds or chopped almonds


  • Cook rice (or rice substitute) according to instructions, salt to taste, and set aside in a large bowl to cool.
  • Steam beets and blanche or allow to cool. Salt to taste.
  • Chop all vegetables and greens and add to the warm or cool rice bowl. (Make sure it isn’t hot).
  • Toss with olive oil and salt to taste. Serve with salted beets on the side and top with any optional nuts.
Tried this recipe?Let us know how it was!

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