Rice Bowl Recipe
Basmati rice, charred corn, cucumber, tomato, bell pepper, onion, feta, olives, and creamy feta sauce.
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Ingredients
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Base
Vegetables
Toppings
Sauce
Method
Prepare the Rice
- 1
Cook the Basmati Rice
Rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and water has been absorbed. Fluff with a fork and set aside.
Prepare the Vegetables
- 2
Char the Corn
In a skillet, heat a tablespoon of oil over medium-high heat. Add 1 cup of corn (fresh or frozen) and cook for 5-7 minutes, stirring occasionally until the corn is charred and slightly caramelized. Set aside.
- 3
Chop the Fresh Vegetables
Dice 1 medium cucumber, 1 medium tomato, 1 medium bell pepper, and 1 small onion. Combine them in a mixing bowl.
Prepare the Toppings
- 4
Prepare Feta and Olives
Crumble 1 cup of feta cheese and chop 0.5 cup of olives. Set aside for topping.
Make the Creamy Feta Sauce
- 5
Blend the Sauce Ingredients
In a blender, combine 0.5 cup of crumbled feta cheese, 0.5 cup of Greek yogurt, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 0.5 teaspoon of garlic powder. Blend until smooth and creamy. Season with salt and black pepper to taste.
Assemble the Rice Bowl
- 6
Build Your Bowl
In a serving bowl, layer the cooked basmati rice as the base. Top with charred corn, the chopped vegetable mixture (cucumber, tomato, bell pepper, onion), crumbled feta, and olives. Drizzle the creamy feta sauce over the top.
- 7
Serve
Serve immediately and enjoy your delicious rice bowl!
