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Mediterranean Rice Bowls
Ingredients
  • subheading: SCALE 1X 2X 3X:
  • subheading: Rice pilaf:
  • 1 T butter
  • 1 T olive oil
  • ½ shallot, minced
  • 4 cloves garlic, minced
  • 1 t Italian seasoning
  • 1 t dried oregano
  • 1 t dried basil
  • ½ t each salt and pepper
  • 1 cup jasmine rice, rinsed
  • 2 cups vegetable broth
  • subheading: Vegetable sauté:
  • 1 T olive oil
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 yellow squash, chopped
  • ½ red onion, chopped
  • 8 stalks asparagus, cut into 1 inch pieces
  • Handful cherry tomatoes, sliced in half
  • Pinch red pepper flakes
  • 1 t Italian seasoning
  • Salt and pepper, to taste
  • subheading: Crispy roasted chickpeas:
  • 1 can garbanzo beans, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon eachsmoked paprika, garlic powder, salt, pepper (or to taste!)
  • subheading: Assembly:
  • Feta
  • Fresh basil
  • Marinated artichoke hearts
  • Kalamata olives
  • Balsamic glaze (NON-NEGOTIABLE, see notes)
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