Greek Bowls

This is not a recipe as much of a list of ingredients, but this has become one of our family's favorite go-to quick week night meals. 

Base:

Chicken - rotisserie or we grill up chicken tenders seasoned with lemon pepper

Rice - add a little chicken bouillon and the juice of one lemon for flavor

Toppings:

Arugula

Purple onion

Tomatoes

Cucumbers

Purple cabbage

Pepperoncini  

Dill - lots of dill

Feta Cheese

Garlic sauce - find this at Trader Joes in the refrigerated dip section

Hummus and/or lemon vinaigrette or a red wine vinaigrette

We lay it all out and let everyone build their own!  

Cheesy Broccoli Rice

Ingredients

1 Tbs olive oil

1 small onion, finely diced

1 tsp minced garlic

2 cups chicken broth

1 cup jasmine rice

1/3 cup additional liquid (milk or broth, milk is preferred)

2 Tbs butter

1/4 tsp salt

1/4 tsp pepper

1 1/2 cups finely chopped broccoli (I used frozen broccoli and microwaved it for half the recommended cooking time before chopping - this worked great!)

1/2 - 1 cup shredded cheddar cheese (original recipe called for 1 cup but I thought 1/2 cup was plenty)

Instructions 

1. Heat olive oil in a medium sized sauce pan over medium heat, add chopped onion and minced garlic and saute 2 minutes, stirring occasionally.

2. In the same pan, add the chicken broth and bring to a boil.

3. Add the rice, cover and reduce temp to low, stirring occasionally. After the rice has simmered for 12 minutes remove lid and stir well.

4. Add in the butter, 1/3 cup milk/additional liquid, salt and pepper and chopped broccoli. 

5. Cook on low an additional 6-8 minutes until rice is cooked and broccoli is to desired tenderness. 

6. Turn off heat, stir in cheese and serve. Enjoy!

Easy Rice Pilaf

2 Tbs butter
1/2 cup orzo pasta
1/2 cup white rice
1/2 cup finely chopped onion
2 cloves minced garlic
2 cups chicken broth
1 tsp salt *(if your chicken stock is salted I would go easy on the salt and add more once cooked if needed - ours was a little salty)
1/2 tsp dried parsley
1/4 cup grated parmesan cheese (optional)

In a large skillet (that has a lid) over medium-low heat, melt butter. Add orzo and toast until golden brown. Add onion and cook until translucent. Add garlic and cook for another minute until fragrant. Add in rice, chicken broth, salt* and parsley. Stir well and bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer until rice is tender and liquid has been absorbed, 20-25 minutes. Remove from heat and fluff with fork. Stir in parmesan if desired. Enjoy! 

Thai Cashew Coconut Rice with Ginger Peanut Sauce

This was so delicious!!!

Thai Cashew Coconut Rice with Ginger Peanut Sauce

Ingredients:
For the Coconut Rice:
   1 1/2 cups dry jasmine rice
   1 (15 oz.) can unsweetened coconut milk
   1 clove garlic, minced
   1 teaspoon salt
   1 cup water

For the Salad:
   2 red bell peppers, finely chopped
   1 red cabbage, shredded
   1 1/2 cups carrots, shredded
   1 small red onion, finely diced
   1 cup cilantro, chopped
   3/4 cup green onion, thinly sliced
   1 cup cashews, finely chopped

For the Peanut Ginger Sauce:
   1/3 cup peanut butter
   2 tablespoons honey
   3 teaspoons freshly grated ginger
   2 tablespoons rice vinegar
   2 teaspoons sesame oil
   water to thin
   lime wedges

Directions:
1. Rinse the dry rice well until the water runs clear
2. In a medium size pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring      to a boil. 
3. Once the pot reaches a rolling boil, reduce heat to low and simmer for 30 minutes. (mine only took    about 20 minutes and it was ready)
4. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
5. As you wait for the rice, make the peanut sauce.
6. In a small, microwave safe bowl, combine the peanut butter and honey. Microwave for 15 seconds,     or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again.        Thin as desired with water.
7. Fluff the rice and combine it with the chopped vegetables and cashews. Drizzle with a bit of the          Ginger Peanut Sauce and taste- you most likely will not need all of it. Serve with lime wedges.

**If you'd like to add meat, toss in some shredded rotisserie chicken 

One Pot Brazilian Beans and Rice

I don't know how authentic this is but it was easy and delicious and my Brazilian approved! I'm always good with something that's a one pot meal and aside from sausage, you probably have everything you need already on hand.

2 Tbsp. Oil (olive or vegetable is fine)
1 lb. sausage (links, cut in slices) - I used turkey sausage because that's what I prefer but use whatever you like.
1/2 c. Green onion, chopped
3 cloves of garlic, minced
1 c. Rice
2 c. Chicken broth
1 14oz can pinto beans (drained and rinsed)
Salt and pepper to taste
1-2 bay leaves (I didn't have bay leaves so I used thyme and I thought it was good)

In large skillet, heat oil over medium heat. Add sausage, green onion and garlic and sauté until onions are soft and sausage has nice color. Add rice, chicken broth, beans, salt and pepper and bay leaves. Bring to a boil. Reduce to a simmer and cover. Simmer for 20-25 minutes or until rice is done. Stir and enjoy!