Greek-ish Brown Rice Salad

My love for brown rice is a recent development. I’ve never been much of a rice eater, so growing up, I usually just kind of picked at the pile of rice pilaf hanging out on my plate.

However, when I started college, I suddenly found the tastiness that is brown rice. I love the earthy flavor, hearty texture, chewiness… it’s so much more complex than white rice. It reminds me almost of an oat.

Where did I make this discovery? At the build-your-own burrito place in the student union. They offer two rice varieties: brown and cilantro-lime. Well, anyone that’s read my blog regularly knows that I am one of those people born without a taste for cilantro. I won’t go into what it tastes like because this is a food blog, but I’ll leave it up to your imagination.

So, brown rice entered my life by default. I am obsessed. I am always looking for ways to use it.

This salad was born out of a love for brown rice, a garden full of mint, and a need for a side dish. We were having ribs and honeyed carrots, so I needed something bright and acidic. With mint, feta cheese, and red wine vinegar, the flavors in this salad remind me of a Greek restaurant. However, it’s not exactly authentic Greek cooking, so I’m calling it Greek-ish. It reminds me most of the filling in a stuffed grape leaf!

It’s also good cold, warm, or at room temperature, so it’s perfect for a potluck. Enjoy!

INGREDIENTS:

• 3 tablespoons olive oil
• 1 shallot, chopped finely
• 1 1/2 cups instant brown rice
• 3 cups low sodium chicken stock
• Salt and pepper
• 1/2 cup walnuts, toasted in a dry pan for a few minutes until smelly
• 2 tablespoons red wine vinegar
• 2 tablespoons apple cider vinegar
• 1/2 cup golden raisins
• 2 tablespoons fresh mint, thinly sliced
• 3 ounces feta cheese chunks

Heat 1 tablespoon of olive oil in a medium sauce pan. Add shallot and saute’ over medium-high heat until transparent. Add the rice and stir for 2-3 minutes until toasted. Pour in the chicken stock.

Bring to a boil, then reduce to simmer for 10 minutes (or according to package directions). Let sit, COVERED, for ten minutes so the rice can absorb the the liquid.

Combine vinegar, oil, and salt/pepper to taste. Pour over the hot rice. Let rice cool to desired temperature (can be hot, warm, or even chilled).

Toss rice with walnuts, raisins, mint, and feta. Serve!

Greek Turkey Meatballs with Gorgeous Greek Salad

Well, finals week hit, and it hit me hard. Between the alcohol-laden parties, ice cream dates, Starbucks runs, and Chipotle tacos, I need to detox before Christmas!

Of course, it is important to remember that, no matter what, a little weight gain will happen this time of year, and that’s what January is for! However, I honestly want to pump some veggies and lean protein into my body. I need some energy and some nutrition!

But, I can’t quite make my family content with just salad or just a chicken breast and veggies every day. I have to spice it up!

Introducing: Grain-free turkey meatballs. I use Parmesan instead of breadcrumbs. Is it quite the same texture? Okay, no. But it’s delicious, and it has so much flavor, and I actually prefer the crumbly meatball with the salad because I can break it up throughout. So, I think it’s absolutely worth trying, not just for the lower carbs, but for the deliciousness!

Top it with my favorite, naturally-healthy sauce: Tzatziki! Now, you can make or buy almost every dressing with Greek yogurt, but the Greeks did it well before the yogurt-craze! Twenty Five year old recipes call for thick-style yogurt; it’s not a substitution here, it’s the original! And, it adds great, unique flavor unlike anything else.

What could possibly go better with Greek meatballs than a bountiful salad bursting with cucumber, onion, feta, and olives? A light dressing on top, and it’s a healthy dinner that will prep me for the next week without making me feel deprived. It is the Holidays, after all.

You can also make the meatballs and sauce for your Holiday party as something lighter to fill up on! Meatballs are a classic, and these are different than the usual cocktail- style. I assure you, they’ll be a hit. Make the sauce a few days ahead, and you’re one step closer to your contribution!

Dig in and dig on, my friends! If you want to bulk it up a little for a crowd, add some pita bread on the side or buy a tub of stuffed grape leaves.

INGREDIENTS:

• 1 pound ground turkey (or beef if that’s what you have)
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced parsley
• 3 tablespoons onion, grated with a zester or cheese-grater (I’m so sorry)
• 1 tablespoon minced garlic
• 1.5 Tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 egg
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 dash oregano (I hate the stuff, so I don’t use much. Add more if you like)
• Salt & Pepper
• 4 Tablespoons fat-free crumbled feta cheese

For the salad :

• 1 large head Romaine lettuce, chopped (Yes, I know real Greek Salad has no lettuce, but I’m bulking it up. Leave it out if you’re that pretentious)
• 1 large cucumber, diced
• 1 large red onion, diced
• 1/2 cup fat-free feta (or full fat if you’re not me this week)
• 1/2 cup kalmata or mixed olives
• 1/2 cup halved cherry tomatoes (or more if you like)
• a mixture of 3 tablespoon red wine vinegar and 1 tablespoon honey
• salt & pepper

For the sauce:

• 1/2 cup cucumber, finely diced or grated
• 1.5 cups plain fat-free Greek yogurt
• 2 tablespoons lemon juice
• 1/2 teaspoon dill
• 1/2 teaspoon minced garlic
• 2-3 tablespoons minced parsley
• salt & pepper

TO MAKE THE MEATBALLS:

Preheat the oven to 450′

Mix together all of the ingredients but the feta and turkey. Once combined, gently work the feta and turkey into the mixture. If it’s over-mixed, they’ll be tough, so that’s why we get everything else together first!

Bake on a greased, foil-lined baking sheet for 12-15 minutes, until totally white in the middle with brown bits.

TO MAKE THE SALAD:

Combine all ingredients but vinegar/honey mix, feta, and salt/pepper. Drizzle vinegar/honey  and seasoning over the top. Toss in the feta, being careful not to mutilate it.

TO MAKE THE SAUCE:

Whisk all ingredients together until smooth! Taste for salt.

HOW IT GOES DOWN:
Once everything is done, pile a huge scoop of salad on your plate. Top it with meatballs or eat them on the side, however you role, then drizzle with LOTS of sauce.

Hope you like it! I certainly do!