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Mediterranean Brown Rice Bowl
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Ingredients:
4 Cups Brown Rice, cooked
15 oz Can Chickpeas, drained and rinsed
8.5 oz Jar Artichoke Hearts, drained and chopped
1/2 Cup Roasted Red Peppers, drained and chopped
1 Cup Cherry Tomatoes, halved
1 Cup Cucumber, chopped
1 Cup Kalamata Olives, halved
1 Cup Feta Cheese, crumbled
1/4 Cup Parsley, chopped
3 Tbsp Lemon Juice
3 Tbsp Olive Oil
1 Garlic Clove, minced
1/2 Tbsp Dijon Mustard
1 Tbsp Maple Syrup
1/2 Tsp Salt
1/4 Tsp Black Pepper
Directions:
Cook the rice according to package instructions. Set aside and let cool.
Drain and rinse the chickpeas. Drain and chop the artichokes and roasted red peppers. Halve the tomatoes and olives. Chop the cucumber and parsley. Set all ingredients aside.
Combine the lemon juice, olive oil, garlic, Dijon mustard, maple syrup, salt, and pepper in a salad shaker or mixing bowl. Shake or whisk to combine. Set aside.
Divide the rice between 4 bowls. Evenly divide the rest of the ingredients between the 4 bowls. Drizzle the dressing over the top of each, about 1 Tbsp to start. Reserve any remaining dressing to add as needed.
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Cook the rice according to package instructions. Set aside and let cool.
Drain and rinse the chickpeas. Drain and chop the artichokes and roasted red peppers. Halve the tomatoes and olives. Chop the cucumber and parsley. Set all ingredients aside.
Combine the lemon juice, olive oil, garlic, Dijon mustard, maple syrup, salt, and pepper in a salad shaker or mixing bowl. Shake or whisk to combine. Set aside.
Divide the rice between 4 bowls. Evenly divide the rest of the ingredients between the 4 bowls. Drizzle the dressing over the top of each, about 1 Tbsp to start. Reserve any remaining dressing to add as needed.
Serve immediately and enjoy!
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