Great Greek Rice Bowl Recipe

Prepare aromatics

Rinse the rice under cold water until the water runs mostly clear. Drain well. Finely chop the yellow onion and mince the garlic.

Sauté

In a medium saucepan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, 4–5 minutes. Add the minced garlic and dried oregano and cook 30 seconds until fragrant.

Toast rice

Add the drained rice to the pan and stir to coat with the butter and oil. Cook, stirring, for 1–2 minutes to lightly toast the rice.

Simmer

Pour in 3 cups of broth, add 3/4 teaspoon salt and 1/4 teaspoon black pepper, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and rice is tender.

Rest & finish

Remove the pan from the heat and let stand, covered, for 5–10 minutes. Fluff the rice with a fork, stir in 1 teaspoon lemon zest if using, and adjust seasoning to taste.

Prep vegetables & beans

While the rice cooks or rests, chop the romaine into bite-sized pieces, dice the tomatoes and cucumber, and thinly slice the red onion. Drain and rinse the canned garbanzo beans. Pit and halve the Kalamata olives if not already pitted.

Assemble base

In a large bowl or four individual bowls, divide the chopped romaine evenly. Spoon warm or room-temperature rice pilaf into each bowl (about 3/4 cup rice per serving if making 4 servings) leaving space for the salad components.

Add toppings

Arrange diced tomatoes, cucumbers, sliced red onion, garbanzo beans and Kalamata olives around or on top of the rice and lettuce. Sprinkle crumbled feta evenly over each bowl.

Whisk dressing

In a small bowl or jar, combine 3 tablespoons olive oil, 1.5 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1/2 teaspoon Dijon, 1/2 teaspoon dried oregano, 1/2 teaspoon honey (optional), 1/2 teaspoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt to preference.

Dress salad

Drizzle dressing over the assembled bowls right before serving — about 1.5 tablespoons dressing per serving. Toss gently in each bowl to combine rice and salad components, or leave arranged for a composed bowl presentation.

Finish each bowl with a sprinkle of chopped parsley and dill (if using), a light drizzle of olive oil, and a lemon wedge on the side for extra brightness. Serve immediately while the rice is warm, or chill for 15–30 minutes for a cool grain salad.