Sun-Dried Tomato & Feta Rice Bowl

Instructions

1. Prepare Ingredients

   2 min hands-on

   • Drain sun-dried tomatoes if packed in oil and chop into small pieces.
   • Crumble feta cheese and set aside for garnish.

2. Cook Rice

   1 min hands-on

   • Add dry white rice to a medium saucepan.
   • Pour in vegetable broth, ensuring rice is submerged.

3. Add Sun-Dried Tomatoes

   • Stir chopped sun-dried tomatoes into the rice and broth mixture.
   • Distribute evenly throughout the mixture.

4. Simmer Rice

   14 min waiting

   • Place saucepan over medium heat and bring to a gentle simmer.
   • Reduce heat to low, cover, and cook for 12-15 minutes until rice absorbs broth and is tender.
   • Stir occasionally to prevent sticking.

5. Season Rice

   • Taste the cooked rice and season with salt and freshly ground black pepper as needed.

6. Serve Rice Bowl

   • Divide rice mixture into individual serving bowls while warm.

7. Add Toppings

   1 min hands-on

   • Spoon a dollop of pesto over each bowl, spreading slightly.
   • Sprinkle crumbled feta cheese on top.

8. Serve Dish

   • Serve warm and enjoy.
   • Cooking tips:
   • For a creamier texture, stir in an extra tablespoon of vegetable broth at the end of cooking.
   • If you prefer a stronger herby flavor, mix an additional teaspoon of pesto directly into the rice before plating.
   • Garnish with fresh basil or parsley for added freshness and visual appeal.
   • To balance the dish, consider serving it with a side of steamed green vegetables or a crisp garden salad.