This vibrant Mediterranean bowl brings together all the sunny flavors of Greece in one satisfying dish. Fluffy lemon-herb brown rice pilaf serves as the foundation, topped with cool, creamy tzatziki and a fresh Greek-style salad bursting with juicy tomatoes, crisp cucumbers, and briny olives. The combination of warm, fragrant rice with cold, refreshing toppings creates a perfect contrast of temperatures and textures. Complete the meal by adding your favorite protein— grilled chicken, seared salmon, or even chickpeas for a vegetarian option— making this an ideal template for healthy, crowd-pleasing dinners that feel both nourishing and indulgent.
Servings
Serves 4
This vibrant Mediterranean bowl brings together all the sunny flavors of Greece in one satisfying dish. Fluffy lemon-herb brown rice pilaf serves as the foundation, topped with cool, creamy tzatziki and a fresh Greek-style salad bursting with juicy tomatoes, crisp cucumbers, and briny olives. The combination of warm, fragrant rice with cold, refreshing toppings creates a perfect contrast of temperatures and textures. Complete the meal by adding your favorite protein— grilled chicken, seared salmon, or even chickpeas for a vegetarian option— making this an ideal template for healthy, crowd-pleasing dinners that feel both nourishing and indulgent.
Ingredients
-
1½ cups WHF’s Charleston Gold Brown Rice
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1½ teaspoons chopped garlic
- 2½ cups low-sodium chicken or vegetable broth
- 1 teaspoon finely grated lemon zest
- 1½ teaspoons coarse kosher salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- ½ large cucumber, grated (about 1 cup)
- 1 cup plain full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- 1 teaspoon coarse kosher salt
- Freshly ground black pepper
- 1 cup cherry or Campari tomatoes, halved or quartered
- 1 cup diced English cucumber
- ½ cup thinly sliced red onion
- ½ cup Kalamata or mixed Greek olives, pitted
- 3 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon dried oregano
- 5 ounces feta cheese, cut into ½-inch cubes
- Fresh dill fronds for garnish
For the Lemon-Herb Rice Pilaf:
For the Tzatziki Sauce:
For the Greek Salad:
Directions
Prepare the rice: Rinse brown rice in a fine-mesh sieve under cold running water until water runs clear. Transfer to a bowl, cover with water, and soak for 30 minutes. Drain thoroughly.
Preheat the oven to 350°F.
In a heavy-bottomed saucepan with a tight-fitting lid, heat olive oil over medium-low heat. Add dicedonion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add drained rice and stir constantly for 2 minutes to lightly toast. Pour in broth, lemon zest, and salt. Bring to a simmer, then reduce heat to the lowest setting, cover, and transfer to the oven. Cook until rice is tender and liquid is absorbed, about 45-50 minutes. Remove from the oven and let stand, covered, for 5 minutes, then remove the lid and add the lemon juice and chopped herbs. Fluff gently with a fork and keep warm.
While the rice cooks, make the tzatziki and the salad: In a medium bowl, combine grated cucumber, Greek yogurt, lemon juice, olive oil, dill, salt, and several grinds of black pepper. Stir well and refrigerate until ready to serve (up to 2 days). In a medium bowl, combine tomatoes, diced cucumber, red onion, and olives. Add vinegar, olive oil, and oregano and toss to combine. Add cubed feta and fold in carefully to avoid breaking up the cheese.
Assemble the bowls: Divide warm rice pilaf among 4 bowls. Top each bowl with a generous dollop of tzatziki and a portion of the Greek salad. Garnish with fresh dill and serve immediately.
