Greek-Style Brown Rice Bowl & Lemon Yogurt Sauce
Ingredients
- 1 cup brown rice (uncooked)
- 1¾ cup water (or broth)
- 1 red bell pepper, thinly sliced
- 2½ cups broccoli, cut into florets
- 1 cup cherry tomatoes, halved
- 3 cloves of garlic, finely chopped
- 2-3 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp flat leaf parsley, chopped
Lemon Yogurt Sauce
- ½ cup plain, unsweetened yogurt (I used a dairy-free version)
- 1 clove of garlic, finely chopped
- pinch of salt and pepper
- juice of ½ a lemon
- 2 tbsp flat leaf parsley, chopped
Instructions
- Start by combining the rice, water, and a pinch of salt and pepper in a medium saucepan. Cover with a lid, put the pot over high heat and let it come to a boil. Once boiling, turn the heat down to low and let it simmer for about 45 minutes, until all of the liquid is absorbed. (the cooking time may be different for different types of rice, so follow package instructions)
- Next, make the yogurt sauce by combining all of the sauce ingredients in a bowl and use a fork to stir it all together. Let the sauce sit in the fridge until you are ready to serve.
- While the rice cooks, prepare the vegetables. Preheat a large skillet over medium heat. Add the olive oil, then add the broccoli. Give it a stir and let it cook for 2-3 minutes. Once the broccoli starts to soften just a bit, add the bell pepper. Let it cook for another 3-4 minutes, then add the tomatoes. Season the vegetables with a pinch of salt and pepper, and add the chopped garlic. Let it all cook for another 2-3 minutes, until all of the vegetables are cooked through. Remove the pan from the heat and set aside.
- When the rice is done cooking, use a fork to fluff it up, then pour it into the skillet with the vegetables. Stir it all together to combine.
- To serve, spoon the rice and veggies into a bowl, drizzle with the yogurt sauce, and garnish with chopped parsley.
Tried this recipe?Let us know how it was!