MEDITERRANEAN RICE BOWL RECIPE | EAT SMARTER USA
The Mediterranean Rice Bowl recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 1 hours 20 minutes
Number Of Ingredients 13
- For the vegetables: Soak the vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry, then brush lightly with oil to prevent sticking.
- For the risotto: Bring the stock to a boil in a large pan and keep at barely simmering point.
- Melt 1 tablespoon butter in a large wide heavy-based pan, add the onion and cook gently for 5 minutes until soft, but not browned.
- Add the rice to the pan and stir well until the grains are coated with the butter, about 2-3 minutes.
- Add a ladleful of hot stock to the pan and cook gently, stirring occasionally until the stock is absorbed. Immediately add more stock and repeat until all the stock is absorbed, stirring frequently.
- When the rice becomes creamy, add salt and pepper to taste and continue cooking. The risotto is cooked when it is thick and creamy and the rice is tender but not sticky. This will take about 20-25 minutes and should not be hurried. Just before serving stir in the remaining butter and the cheese.
- Heat the grill. Arrange the vegetables in the grill pan and grill for 2-3 minutes on each side until tender and browned.
- Serve the risotto on plates with the grilled vegetables on top. Garnish with tarragon.
Nutrition Facts : Calories 635.12 kcal, FatContent 32.19 g, SaturatedFatContent 14.14 g, ProteinContent 17.88 g, CarbohydrateContent 74.26 g, SugarContent 0 g, CholesterolContent 52.74 mg
MEDITERRANEAN RICE RECIPE -
A nice simple rice side, simply make as directed or else throw everything in the rice cooker adding the parsley at the keep warm stage.
Total Time 22 minutes
Prep Time 2 minutes
Cook Time 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
- Heat oil & saute onion & garlic until tender, stir in rice.
- Add boiling water until pan is 3/4 full. Bring to boil, stirring.
- Stir in stock & rapid boil for 10-12 mins or until tender, drain well.
- Return to pan adding lemon rind, parsley & pepper, toss well to combine.
Nutrition Facts : Calories 425.6, FatContent 7.4, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 16.6, CarbohydrateContent 80.9, FiberContent 2.3, SugarContent 1.3, ProteinContent 7
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- Finely grate the zest of the lemon, then cut the lemon in half. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 4 to 5 minutes (spoon off and discard any excess fat). Add the garlic and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute; toss with the lemon zest. Transfer the beef to a bowl and squeeze the juice of half a lemon on top. Wash and dry the skillet, then heat the remaining tablespoon oil over medium-high heat. Add the rice and season with the cumin, coriander, and 1/4 teaspoon each salt and pepper. Cook, tossing occasionally, until the rice begins to crisp at the edges, about 5 minutes. Fold in the beef mixture and remove from heat. Meanwhile, squeeze the juice of the remaining lemon half into a medium bowl. Toss with the tomatoes, cucumber, scallions, and 1/4 teaspoon each salt and pepper. Fold in the mint and serve over the rice. Top with crumbled feta, if desired.
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