Greek Brown Rice Bowls

• Gluten free

• Meat

  • 1 lb Ground lamb

• Produce

  • 1/2 Cucumber, large
  • 1/2 tsp Dill
  • 1 Dill, Fresh
  • 1 tsp Oregano
  • 1 Red onion, medium

• Condiments

  • 1/3 cup Kalamata olives, pitted

• Pasta & Grains

  • 1 cup Usa grown brown rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/3 cup Distilled vinegar
  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Feta

• Liquids

  • 2 cups Water

Found on runningtothekitchen.com

Description

Ingredients

• 1 cup uncooked USA grown brown rice
• 2 cups water
• 1 pound ground lamb
• 1 tablespoon extra virgin olive oil
• 1 teaspoon oregano
• 1/2 teaspoon dill
• salt and pepper to taste
• 1 medium red onion, thinly sliced into rings
• 1/3 cup distilled vinegar
• 1/2 large cucumber, peeled and cut into half moons
• 1/3 cup pitted kalamata olives
• 1/4 cup crumbled feta
• fresh dill for garnish

Directions

• Place the sliced onions in a small bowl, cover with the vinegar and set aside to quick pickle while you prepare the rest of the meal.
• Add rice and water to a small sauce pot. Bring to a boil, stir, then cover, reduce heat to low and let simmer until rice absorbs all the liquid.
• While rice cooks, place the olive oil in a large skillet over medium heat.
• Once hot, add the lamb. Cook until browned, breaking into small pieces as it cooks with a spatula. Drain off the excess liquid/fat from the pan, return to the heat and add the oregano, dill, salt and pepper. Toss to combine, remove from heat and set aside.
• Assemble by spooning rice into 4 servings bowls. Evenly distribute the lamb, cucumbers, kalamata olives and pickled onions (drained from vinegar) around the bowls. Sprinkle with feta and garnish with fresh dill before serving.