Mediterranean Rice Salad
roasted veggies, stuffed grape leaves, tzatziki
These grain bowls start with a bed of brown rice—then, we build on that foundation with fresh Greek flavors like za’atar and mint. Loaded with radish, zucchini, tomato, and stuffed grape leaves, and topped with tzatziki, this is a low-carb, low-calorie dinner straight from the Mediterranean to your door.
Nutrition (per serving)
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INGREDIENTS
- 4 radishes, trimmed and quartered
- 1 zucchini, trimmed and roughly chopped
- 3/4 cup grape tomatoes
- 1 tbsp za'atar seasoning
- 8.8 oz precooked brown rice
- 4 stuffed grape leaves (dolmas), cut in half
- 0.25 oz mint, leaves picked
- 1/4 cup walnuts, crushed in bag
- 1/4 cup vegan tzatziki
- 1 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine radishes, zucchini, tomatoes, za’atar, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss to coat. Roast until radishes are tender and tomatoes and zucchini are juicy, 15 to 20 minutes.
Make small tear at top of brown rice bag and microwave bag for 90 seconds. (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide rice between bowls and top with roasted vegetables and grape leaves. Sprinkle with mint, walnuts, and a pinch of salt. Serve with tzatziki. Καλή όρεξη!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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