Greek Rice Bowls

Makes 4 servings

 

2 cups spinach rice (recipe follows)

1/2 yellow onion, chopped

1 tablespoon extra-virgin olive oil

8 ounces ground turkey

1 tablespoon ground cumin

Salt and pepper

 

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sprinkle with salt. Cook until the onion has softened, about 5 minutes, stirring occasionally. Add the ground turkey cumin. Sprinkle with salt and pepper and cook until the turkey has cooked through, about 7 minutes. 


Spinach Rice

(By Esi)


Makes 2 cups


2 teaspoons extra-virgin olive oil

1/2 yellow onion, chopped

3 cloves garlic, minced

1 cup white rice 

1 3/4 cups water or low sodium chicken stock

Salt to taste

1 cup finely chopped fresh spinach (you can use frozen spinach, but make sure the water is completely squeezed out)

 

Heat the oil in a large saucepan over medium heat.  Add the onion and cook until the onion has softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the rice and toss to make sure it is coated in the onions, garlic, and oil. Stir constantly until the rice is toasted, about 2 minutes. Add the water and season to taste with salt. Let the mixture come to a boil then reduce to a simmer over low heat. Cover and cook for 20 minutes until the rice is cooked through. Add the chopped spinach to the pan and use a fork to simultaneously fluff the rice and mix in the spinach.


Toppings:

Tomato, Cucumber, Olive relish (recipe follows)

Tzatziki (homemade or store bought)

Crumbled Feta

Sliced pepperoncini


Tomato, Cucumber, Olive Relish

(By Esi)


Makes about 2 cups


4 Roma tomatoes, seeds scooped out and diced

1 cup peeled, seeded, and diced cucumber

1/2 cup diced red onion

1/4 cup roughly chopped black olives

1 tablespoon chopped parsley

Juice from 1 lime

Salt to taste


In a large bowl, mix the tomatoes, cucumber, red onion, olives, parsley, and lime juice. Season to taste with salt.


To assemble the bowls: Place 1/2 cup cooked spinach rice at the bottom of each bowl. Top each bowl with 2 ounces of the turkey mixture. Top each serving with tzatiki, tomato relish, feta, and sliced pepperoncini.
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