Best Greek Brown And Wild Rice Bowls Recipes

GODDESS BROWN RICE BOWL

Goddess Brown Rice Bowl image

Provided by Trisha Yearwood

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 anchovy fillets
1 small clove garlic, finely grated
3/4 cup plain Greek yogurt
1/3 cup mayonnaise
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
1/4 cup chopped fresh chives
2 tablespoons fresh tarragon leaves
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Kosher salt
1 1/2 cups short-grain brown rice
3 tablespoons extra-virgin olive oil
1 bulb fennel, quartered, cored and thinly sliced
8 ounces shiitake mushrooms, stemmed and sliced
1 1/2 cups sugar snap peas, stringed and halved
1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
1 avocado, sliced
1/3 cup roasted pepitas (hulled green pumpkin seeds) or chopped roasted cashews

Steps:

For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve.
For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes.
Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas.

GREEK BROWN AND WILD RICE BOWLS

Greek Brown and Wild Rice Bowls image

This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. -Darla Andrews, Schertz, Texas

Provided by Taste of Home

Categories Lunch

Time 12m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley
1/4 cup Greek vinaigrette, divided
1/2 medium ripe avocado, peeled and sliced
3/4 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
1/4 cup pitted Greek olives, sliced
Minced fresh parsley, optional

Steps:

In a microwave-safe bowl, combine the rice mix and 2 tablespoons vinaigrette. Cover and cook on high until heated through, about 2 minutes. Divide between 2 bowls. Top with avocado, tomatoes, cheese, olives, remaining dressing and, if desired, parsley.

Nutrition Facts : Calories 433 calories, Fat 25g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 1355mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 6g fiber), Protein 8g protein.