HUNKER DOWN DINNER: Brown Rice Veggie Bowls

I was raised on a farm outside of city limits with no immediate neighboors. My mom, an incredible cook, seemed to have a month's worth of food in the house at all times. So there is a way in which our current "shelter in place" feels familiar to me. And while it is an adjustment, my *now* family is committed to protecting all by hunkering down indoors. This dinner relects our one-for-all-and-all-for-one attitude. It is a lot of individual flavors that come together in one nourishing meal. It's a plug and play dish too. No brown rice? Use quinoa or couscous or bulgur wheat... #oneforallallforone 

Serves 4

1 1/2 cups wild rice blend (I use Lundberg Farms)
3 tablespoons of olive oil
1 1/2 cups cooked chickpeas (canned ok)
1 teaspoon za'atar
1/2 teaspoon Aleppo pepper (add more if you like spicy)
3 medium zuchini or other squash, diced
1 small red onion, diced
2 tablespoons chopped fresh herbs (I had mint and dill in the house)
1 cup whole milk Greek yogurt
2 tablespoons tahini
1 garlic glove, finely grated
Zest and juice of one lemon
Salt and pepper

Cook the rice according to package directions. Heat two tablespoonse of olive oil in a pan over medium. When glistening, add squash and onion. Season with salt and pepper and saute for 5-7 minutes. While the vegetables cook, add the yogurt, tahini, finely grated garlic and lemon zest to a bowl and mix well, adding enough water to thin the dressing to your liking. Squeeze the lemon juice over the squash and onion mixture, and toss with chopped herbs. Then transfer to a bowl and set aside -- covered with foil to keep warm. Add the last tablespoon of oil to the pan and when warmed, add chickpeas, za'atar and aleppo pepper. Cook until heated through.

Divide rice into four bowls, top with chickpeas, zucchini-onion mix and dollop with yogurt tahini dressing. Serve immediately.


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