Greekish Wild Rice Bowl
“Last year in Greece, I fell in love with all of these flavors, and as soon as I got home, I made a ‘kitchen sink’ salad. The wild rice base might not be traditionally Greek, but it adds a nutritional element; wild rice comes from a different species of aquatic grass than white or brown rice, and it’s significantly lower in carbohydrates. I love the heft it gives the bowl, and the wild rice’s nutty flavor combined with the brine-y olives and artichokes totally works.” —Seamus Mullen
1 cup cooked wild rice mix
¼ cup thinly sliced red onion
¼ cup pitted Kalamata olives
½ cup canned artichokes
¼ cup crumbled feta
2 tablespoons toasted pine nuts
¼ cup carrot ribbons
1 Persian cucumber, smashed (using either your hand or a rolling pin) and torn into 1- to 2-inch pieces
2 sprigs mint, leaves roughly torn
2 leaves basil, roughly torn
2 tablespoons extra virgin olive oil
1 teaspoon sherry vinegar
juice of 1 lemon
1. Place the wild rice at the bottom of the bowl. Top with the next 9 ingredients, then drizzle the olive oil, vinegar, and lemon juice over the bowl.
Originally featured in 3 Packable Lunch Bowls to Prevent the 4 O’Clock Slump
