Entrees Soups & Salads Sides Gluten-Free Vegan Vegetarian

Mediterranean Rice Bowl

We've teamed up with our friends at SIMPLi to bring you a match made in heaven—Regenerative Organic Certified® rice and beans! There are so many possibilities with this combo, but you've got to try this Mediterranean Rice Bowl. It's fresh and filling, perfect for a Spring side dish or even as the main course!

Minutes

Servings

cups

265

Calories

Ingredients

Lundberg X Simpli suggested substitutions
2

cups

Lundberg White Basmati Rice, cooked
1

cups

SIMPLi Kidney Beans, cooked
1

cups

SIMPLi Chickpeas, cooked
³³⁄₅₀

cups

Persian Cucumbers, sliced
1

cups

Cherry Tomatoes, sliced
¹⁄₂

cups

Red Onion, diced
¹⁄₂

cups

Kalamata Olives, pitted and sliced
¹⁄₂

cups

Feta Cheese
¹⁄₂

cups

Olive Oil
2

tbsp

Lemon Juice
1

tsp

Salt
1

tsp

Black Pepper
Fresh Parsley for garnish

Nutrition Facts

Serving Size: 2 cups

Serves: 4

Amount Per Serving
Calories:		265
% Daily Value*
Total Fat: 16.6g		21%
	Saturated Fat: 3.8g
	Trans Fat: 0g
Cholesterol: 11mg		4%
Sodium: 253mg		11%
Total Carbohydrate: 23.8g		9%
	Dietary Fiber: 4.9g	18%
	Sugars: 0g	0%
Protein: 7.3g		15%

Instructions

Cook the rice, kidney beans and chickpeas according to the instructions on the packages. Then set aside to cool.
While the rice and beans are cooking, chop your cucumbers, onions, tomatoes, olives, and parsley.
Mix the olive oil, lemon juice, salt and pepper and set aside.
When the rice and beans have cooled you can assemble your serving bowl, mixing in the olive oil dressing.
You can serve immediately or refrigerate for later.