Mediterranean Pilaf
Mediterranean Pilaf
This easy and affordable plant-based meal combines all your favorite Field Day staples like rice, chickpeas, and olives for a well-balanced meal. A great option for packing in lunches throughout the week!
Ingredients
For the rice
- 1 cup Field Day white rice, rinsed until water runs clear
- 1 Tablespoons onion flakes
- ½ Tablespoon garlic flakes
- ½ cube Edward & Sons Not-Beef Bouillon
For the Mediterranean Pilaf
- 1 can Field Day chickpeas, drained and rinsed
- ½ to 1 package fresh spinach
- ½ can Field Day green olives, drained, rinsed and chopped small
- 1 Tablespoon dried chives
- 1 Tablespoon dried parsley
- 1 lemon, juice only
- salt & pepper to taste
Instructions
To make the rice, add the onion flakes, garlic flakes, and bouillon cube to 1 cup hot water and mix until the bouillon is dissolved.
Add the bouillon mixture, rinsed rice and an additional 1 cup of water to a soup pot with lid or rice cooker.
If using a soup pot, cook over high heat until boiling, then turn heat to low and cover to continue cooking until the rice is tender and the water is absorbed, about 18-20 minutes.
In large bowl, assemble and mix all the Mediterranean Pilaf ingredients.
Once rice is done, uncover and gently fluff to stop the cooking and release some steam.
Add rice to the bowl with other ingredients. If the spinach isn’t wilting, cover the bowl with a lid and allow the rice to warm it for 5 minutes.
Add salt and pepper to taste and enjoy!
Notes
Looking for another great way to eat rice and beans? Check out our recipe for Red Beans & Rice Lettuce Wraps!