(WTNH) — Chef Julie Hartigan makes a Greek shrimp and rice dish that you can enjoy hot or cold!
Recipe: Greek Shrimp & Rice Bowls
● One of the keys to sticking with a healthy eating resolution is to plan ahead to cook more meals at home.
● Her filling and flavorful Greek Shrimp & Rice Bowls are the perfect solution! They’re wonderful to make-ahead “meal prep style” for at-work lunches and are also an easy-speedy weeknight supper.
● Equally delicious chilled or warm – plus pantry staples seriously slash prep time.
Prepping Tips & Talking Points:
● To make this even lower calorie and lower in carbs just swap in 2 cups of cauliflower rice for the brown rice.
● If your store doesn’t sell cauliflower rice you can easily make your own by grating a head of cauliflower or pulsing florets in a food processor.
● Always keep a bag of pre-cooked frozen shrimp on hand. Just run under cool water for a few minutes to defrost and they’re ready to enjoy!
Ingredients
Bowls
● 1 8.5 oz precooked brown rice pouch, cooked according to package instructions
● 2 cups chopped baby spinach
● 2 cups chopped baby spinach
● 1 cup halved grape tomatoes
● 1 cup sliced roasted peppers
● 1 cup quartered artichoke hearts
● 1 cup canned chickpeas
● Optional Garnishes: crumbled feta, sliced kalamata olives, sliced scallion, fresh dill
So-Simple Vinaigrette (or in a pinch just use bottled!)
● 1 TB Dijon mustard
● 4 tsp red wine vinegar
● 4 tsp warm water
● 2 TB olive oil
● ¼ tsp dried oregano
● salt and pepper to taste
Cooking Process/Finished Product:
● Line up 4 medium bowls or storage containers.
● Evenly divide ingredients across all 4 bowls in even piles.
● Whisk together vinaigrette ingredients and drizzle evenly over the top.
● Sprinkle with optional garnishes.
Cook Time: 8 minutes
Yields 4 Bowls
