Greek Rice Bowl Recipe

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This Greek rice bowl recipe is a wonderful meal for one and a great way to use up leftover brown rice!

But don’t worry, you can multiply it as needed to feed the family too. This is an easy dinner recipe that is better suited to adults and older kids. The young ones may not appreciate the flavors here as much. But for us grownups, this is delicious.

A single Greek Rice Bowl sits ready to eat.

Why Are Rice Bowls Good?

Mostly because you can add just about anything to rice and it will pair well. Rice is a universal grain that goes well with almost anything and will often take on the flavors of what you add to it without losing its classic flavor.

Are Rice Bowls Served Hot Or Cold?

It depends on the bowl, but they can actually be served either way.

Recipe Tips

This recipe is a simple one adapted from an old eMeals recipe and assumes that all your ingredients are already cooked. This is a great recipe for using up leftover brown rice, or simply making a hearty meal for one. You could add some chicken to this to really round it out as a meal, but it’s great on its own. It would also make a wonderful side dish!

Cuts of chicken to try would be chicken thighs, chicken breasts,  or even give ground turkey a try instead. You can also cook the rice in chicken broth if you prefer the flavor to cooking it with water.

Greek Chicken Bowls

I mentioned adding chicken to this. If you decide to do that, a great way to prepare some is to bake a boneless, skinless chicken breast with a little olive oil and balsamic vinegar, salt, and pepper. It’s simple, easy, and will taste great with this dish. Sprinkle just enough over the chicken breast to give it flavor. I would say about ½ a tsp. olive oil, 1-2 tsp. balsamic vinegar and then just a dash of salt and pepper. You can even sprinkle on some dried oregano or basil if you like.

Other Ways To Serve Greek Rice Bowls

If you want more of a salad, try serving this over shredded romaine lettuce and add your favorite Greek dressing. It makes a great lunch!

Optional Additions

  • cucumbers
  • parsley
  • lemon juice
  • cherry tomatoes
  • onions
  • garlic
  • red wine vinegar
  • red onion
  • tzatziki sauce
  • greek yogurt

Other Grains To Try In Place Of Rice

  • quinoa
  • cauliflower rice
  • farro

About The Ingredients

Cooked brown rice – Just plain rice, no other flavorings added.

Cooked broad beans – A.K.A Fava beans. Drained and rinsed if purchased.

Pitted and chopped kalamata olives

Finely chopped sun-dried tomatoes – Dry packed or well drained if packed in oil.

Balsamic vinegar – You can use less if you like, but the flavor is wonderful.

Feta cheese crumbles

How To Make A Greek Rice Bowl

Stir all of this in a bowl to combine and serve. Super easy!

Storage

Store leftovers in an airtight container, in the fridge, for up to 4 days.

Freezing

If packed well, this will freeze just fine for up to 3 months.

Reheating

Reheat in the microwave as needed.

More Rice Bowl Recipes

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A single Greek Rice Bowl sits ready to eat.

Greek Rice Bowl

A delicious brown rice bowl for one! Note that prep time assumes your rice is already cooked. This is a great way to use up leftover rice.
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Course: Grains
Cuisine: Greek
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 serving
Calories: 403kcal
Author: Tiffany McCauley

Ingredients

  • 1 cup cooked brown rice
  • ¼ cup cooked broad beans (drained and rinsed if purchased)
  • 2 tbsp. pitted and chopped kalamata olives
  • 1 tbsp. finely chopped sun-dried tomatoes (dry packed or well drained if packed in oil)
  • 2 tbsp. balsamic vinegar (you can use less if you like, but the flavor is wonderful)
  • 2 tbsp. feta cheese crumbles

Instructions

  • Stir all of this in a bowl to combine and serve. Super easy!

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1entire recipe | Calories: 403kcal | Carbohydrates: 61g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 843mg | Potassium: 464mg | Fiber: 6g | Sugar: 8g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 2mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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