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.


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.