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Greek Rice Bowl


I have a wonderful Zojirushi rice maker. Out of all the myriad kitchen appliances I have ever bought, it is my very favorite. It cooks any kind of rice to absolute perfection. When I make rice in my beloved device, I always make enough for leftovers. Leftover rice can be used as a side dish, repurposed into a delicious pudding, or transformed into a delicious complete meal, as it is here.

This healthy rice bowl is full of color, flavor, and texture; juicy red tomatoes, crunchy green cucumbers, creamy chartreuse avocado, salty black olives, sharp and crumbly white feta drizzled with sweet and tangy balsamic and sprinkled with fragrant scallions contrasting beautifully against soft, snowy white rice. Delicious, healthy and easy to make. A week night winner!


Ingredients:
2 cups cooked rice (your choice- brown, white, wild, etc!)
1/4 cup sliced black olives
1/4 cup feta cheese
3/4 cup tomatoes, diced
1/2 cup cucumber, diced
1/2 cup black beans, rinsed and drained
1 avocado, sliced
2 scallions, snipped
salt and pepper to taste
1 tablespoon olive oil 
balsamic glaze, for drizzling


Method:
Cook and cool your rice (or use leftover!). Toss together all of the ingredients except the avocado and balsamic glaze. Taste and season as needed. Add in the avocado gently to prevent smooshing. 


Serve in bowls, garnishing with more scallions and a drizzle of balsamic glaze. Enjoy!


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