Mediterranean Basmati Rice Bowl

Mediterranean Bowl

Mediterranean Basmati Rice Bowl

Serving Size: 4

This Mediterranean Basmati Rice Bowl is an extremely simple dish to make and a perfect for a hot Summer day.


    Shirazi Salad
  • 2 cups Persian Cucumbers, cut into 1/4" cubes
  • 2 cups Tomatoes, seeds removed, finely chopped
  • 1 cup Red Onion, diced
  • 4 tbsp. Flat Leaf Parsley, finely chopped
  • 2 tbsp.Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • Yogurt and Cucumber Sauce
  • 2 cups Plain Yogurt
  • 1 cup Persian Cucumber, finely chopped
  • 1 tbsp. Dried Mint
  • Salt & Pepper to taste
  • 1 cup Feta. crumbled
  • 1 lb. Ground Lamb
  • 2 tsp. Greek Seasoning
  • 1 tbsp. Red Wine Vinegar
  • 4 cups Basmati Rice, Prepared
  • 1/4 cup Fresh Mint, chiffonade


  1. To make the Shirazi Salad mix together in a bowl 2 cups cucumber, tomatoes, red onion. Then add parsley, olive oil and salt and pepper to taste then set aside.
  2. To make the Yogurt and Cucumber sauce mix together in a bowl yogurt, cucumber, dried mint then salt and pepper to taste then set aside.
  3. Brown your ground lamb with Greek seasoning. Add red wine vinegar once the meat is browned and drained then stir to lift as much fond (browned goodness) off the bottom of the pan as possible.
  4. To plate this dish fill your bowl half full with rice and then top with the shirazi, yogurt Cucumber sauce and browned meat. Garnish with Mint chiffonade.