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
Ingredients
- 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
Instructions
- 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!