Delicious rice, tossed with a vinaigrette and topped with vegetables, these Mediterranean Style Rice Salad Bowls are a great make-ahead dinner, lunch or side!
It’s gettin’ hot in herrrree, so…. oh. Never mind. How about some super easy, super yummy Rice Salad Bowls to beat the heat?
I HATE heating up my house when I want a good lunch or dinner in the summer. Having these Rice Salad Bowls in the fridge ready to go means i can spend more time in the pool with a margarita, than slaving over a hot stove trying to put a meal on the table.
A few simple ingredients, and you could have these TOO! I’ve partnered with Veetee Dine-In to bring you this yummy dish!
A brilliant short-cut, Veetee Dine-In Wholegrain Brown Rice with Quinoa is my go-to for healthier rice bowls. They take just 2 minutes in the microwave, meaning perfectly cooked rice every single time. I love that! Also means I don’t need to fuss with using a saucepan and getting the ratios of rice/water/time/heat absolutely perfect.
Let’s do this!
For these Rice Bowls – I vent the lid of the rice package, cook for 2 minutes. Pull it out of the microwave, and cool overnight. When I want food – I just pour the dressing on and mix it , and top it with my favorite stuff, and … well, devour.
This recipe makes enough for one large serving, or two smaller ones. I recommend doubling it and taking it to work for lunch! You can do it “chopped” style too – just chop all the toppings into similar sized pieces and mix!
Want more ideas for Veetee Dine In Rice? Of course you do!
- 9.9 oz package Veetee Dine-In Brown Rice with Quinoa
- ½ cup balsamic vinaigrette dressing
- Olives whole, or sliced
- Cherry or Grape Tomatoes halved
- Cucumber sliced
- Red onion sliced
- Feta cheese crumbled
- Vent the lid of the rice package, and microwave for 2 minutes.
- Remove from microwave and cool.
- Pour the dressing (more or less to taste) onto the rice, and mix thoroughly.
- Top with olives, tomatoes, cucumber, and onion – and sprinkle feta over the top.
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