there are days when i want to spend a long time pouring over an interesting recipe, i want to learn a new technique, or try an ingredient i’ve never cooked with before.
and then there are days like today. i call these days rice bowl days. there is something so satisfying about being able to make a pot of rice, mix it with vegetables and maybe a protein, and call it a day. while perusing the internet i spotted this perfect little gem of a rice bowl on 101 cookbooks. you don’t need a recipe, obviously, but i liked the idea of capers and za’atar added to the mix. so i went with it.
just like that. no risk, no difficulty, but still with the delicious reward at the end of it all. oh happiness.
Rice Bowl
Recipe type: Main DIsh
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 tablespoons butter
- 1½ cup multi-grain rice, dry
- 3 cups water
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 large bunches kale, stems removed and chopped
- salt and pepper to taste
- ¼ cup capers
- 1-2 tablespoons greek yogurt per bowl
- 1-2 teaspoons za'atar per bowl
Instructions
- In a medium pot, melt 1½ tablespoons butter. Add in rice and mix well. Add in water and bring to a boil, reduce heat and cover. Cook until rice is done, about 35 minutes.
- Meanwhile, heat olive oil in a large dutch oven or wok. Cook onions until translucent. Stir in kale and cook until well wilted. Add salt and pepper to taste. Once rice is done, pour rice into kale pot and stir well.
- In a small pan, melt remaining butter. Pan fry the capers for 5-6 minutes, until they blister. Serve rice bowl with a dollop of greek yogurt, some capers, and some za'atar sprinkled on top.
Recipe rephotographed October 2014.
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