The Chef

Restaurants

Meals

Drinks

Restaurants›The Great Greek Mediterranean Grill - Orlando, FL - Celebration›Rice Bowl Recipe

Rice Bowl Recipe

Name: The Great Greek Mediterranean Grill - Orlando, FL - Celebrations Rice Bowl Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups long-grain white rice (or basmati); 3 cups low-sodium chicken or vegetable broth; 1 tbs unsalted butter; 1 tbs olive oil; 0.5 cups medium yellow onion, finely diced; 2 tsp garlic cloves, minced; 0.75 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 tsp dried oregano; 0.5 tsp lemon zest (optional); 3 cups iceberg or romaine lettuce, shredded; 1 cups cherry tomatoes, halved (or 2 medium tomatoes, diced); 1 cup English cucumber, diced; 0.5 cup red onion, thinly sliced; 0.5 cup Kalamata olives, pitted and halved; 0.5 cup crumbled feta cheese; 1 cup canned garbanzo beans (chickpeas), drained and rinsed; 1 tbs extra-virgin olive oil; 1 tsp red wine vinegar; 1 tsp lemon juice; 0.5 tsp garlic, minced; 0.5 tsp dried oregano; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 0.125 tsp red pepper flakes (optional); 1 cup Greek yogurt (full-fat or 2%); 0.5 cup English cucumber, grated and excess water squeezed out; 1 tsp garlic, finely minced or grated; 1 tbs fresh dill, chopped (or 1 tsp dried); 1 tsp lemon juice

Inspired by The Great Greek Mediterranean Grill - Orlando, FL - Celebration

Time50m

Serves4

Rice Pilaf with Shredded Lettuce, Tomatoes, Red Onions, Cucumbers, Marinated Garbanzo Beans, Kalamata Olives, and Crumbled Feta served with Tzatziki Sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Rice Pilaf

1 1/2 cups long-grain white rice (or basmati)

3 cups low-sodium chicken or vegetable broth

1 tbs Unsalted butter

1 tbs olive oil

1/2 cups medium yellow onion, finely diced

2 tsp Garlic cloves, minced

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/2 tsp Dried oregano

1/2 tsp lemon zest (optional)

Salad Toppings

3 cups iceberg or romaine lettuce, shredded

1 cups cherry tomatoes, halved (or 2 medium tomatoes, diced)

1 cup English cucumber, diced

1/2 cup Red onion, thinly sliced

1/2 cup Kalamata olives, pitted and halved

1/2 cup crumbled feta cheese

Marinated Garbanzo Beans (Chickpeas)

1 cup canned garbanzo beans (chickpeas), drained and rinsed

1 tbs extra-virgin olive oil

1 tsp red wine vinegar

1 tsp ReaLemon lemon juice

1/2 tsp Garlic, minced

1/2 tsp Dried oregano

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

1/8 tsp red pepper flakes (optional)

Tzatziki Sauce

1 cup Greek yogurt (full-fat or 2%)

1/2 cup English cucumber, grated and excess water squeezed out

1 tsp garlic, finely minced or grated

1 tbs fresh dill, chopped (or 1 tsp dried)

1 tsp ReaLemon lemon juice

1 tsp extra-virgin olive oil

1/2 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

To Assemble & Finish

1 tsp extra-virgin olive oil (for finishing)

2 each fresh lemon wedges

1 tbs fresh parsley or dill, chopped (optional garnish)

Method

Rice Pilaf

Rinse and measure rice

Rinse 1.5 cups rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Heat a medium saucepan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add 1/2 cup finely diced onion and sauté until translucent, about 3–4 minutes.

Add 2 teaspoons minced garlic and cook, stirring, 30 seconds until fragrant (do not brown). Add the drained rice and toast, stirring, about 1–2 minutes so each grain is coated.

Pour in 3 cups broth, add 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried oregano and 1/2 teaspoon lemon zest (if using). Stir once, bring to a gentle boil over medium-high heat.

Reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit covered for 10 minutes to steam. Fluff with a fork before serving.

Marinated Garbanzo Beans (Chickpeas)

While the rice cooks or ahead of time, combine 1 cup drained chickpeas, 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1/8 teaspoon red pepper flakes (optional) in a small bowl or jar.

Stir or shake to coat. Let marinate at room temperature for 20–30 minutes or refrigerate up to 24 hours for more flavor. Taste and adjust seasoning before assembling.

Tzatziki Sauce

Grate 1/2 cup cucumber and squeeze out excess moisture using a clean towel or fine mesh strainer until mostly dry to avoid watering down the yogurt.

In a bowl, combine 1 cup Greek yogurt, the drained grated cucumber, 1 teaspoon minced garlic, 1 tablespoon chopped fresh dill (or 1 teaspoon dried), 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/8 teaspoon black pepper.

Mix until smooth. Cover and chill at least 15 minutes to let flavors meld. Adjust salt, lemon, or garlic to taste before serving.

Salad Toppings & Assembly

Prepare vegetables: shred 3 cups lettuce, halve 1 cup cherry tomatoes (or dice 2 medium tomatoes), dice 1 cup cucumber, thinly slice 1/2 cup red onion, and halve 1/2 cup Kalamata olives. Place each component in separate small bowls or combine lightly if desired.

Warm or keep rice at serving temperature. Divide the rice pilaf among 4 bowls (about 1/2 to 3/4 cup cooked rice per bowl depending on appetite).

Top each rice portion with shredded lettuce (about 3/4 cup per bowl), a quarter of the tomatoes, cucumbers, and red onions, and a few Kalamata olive halves.

Spoon marinated garbanzo beans over each bowl (about 1/4 cup per bowl) and sprinkle 2 tablespoons of crumbled feta over each portion.

Drizzle about 1 teaspoon olive oil over each bowl, add a lemon wedge to the side, and garnish with chopped parsley or dill if desired.

Serve tzatziki on the side or dolloped (about 2 tablespoons per bowl). Encourage diners to squeeze lemon and mix to taste.