Brown rice is given a Greek twist with roasted cherry tomatoes, crunchy cucumbers, creamy feta and kalamata olives.
It is hard to believe that a year ago today, I was in the hospital getting ready to have my first baby! Tomorrow my son turns one and I honestly can’t believe it. Everyone warned me it would fly by and I knew it would as well. The first year is such a crazy blurr of desperately trying to sleep, shower and wear clean clothes that before you know it: he’s headed to preschool!
Needless to say, we are celebrating BIG this weekend! In honor of the cake, ice cream and celebratory beer for Mommy and Daddy, I am sharing one of my favorite “back on track” recipes. Or, as I like to call it “back in the salad.”
Greek salad and all of it’s salty, crunchy, creamy, briny goodness is one of my go-to favorite ways to serve whole grains. I’ve done it before and I’m doing it again, my friends.
In the meantime, I have a little boy to snuggle.
Your fork is waiting.
- 1 c brown rice - prepared
- 1 c chickpeas - drained and rinsed
- 1 c cherry tomatoes - roasted or fresh (see below for directions on roasting)
- 1 c cucumber - diced
- ½ c scallions - minced
- ½ c corn - fresh, frozen, leftover grilled, etc.
- ¼ c feta cheese - crumbled
- ½ c kalamata olives
- Zest and juice of one lemon
- 1 tbs olive oil
- 1 tbs dried oregano
- 1 tbs dried mint
- 2 garlic cloves - grated
- Salt and pepper to taste
- To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
- In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
- Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
- Check for seasoning and adjust accordingly.