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Greek Beef & Brown Rice Bowl - Bright, Hearty, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground beef (90–93% lean), 1 lb
  • Brown rice, 1 cup dry
  • Olive oil, 2–3 tbsp
  • Red onion, 1 small (or 1/2 large)
  • Garlic, 3 cloves
  • Cherry tomatoes, 1 pint
  • Cucumber, 1 medium (Persian or English preferred)
  • Kalamata olives, 1/3 cup, pitted and sliced
  • Feta cheese, 3–4 oz, crumbled
  • Fresh herbs: parsley and/or dill, 1 small bunch
  • Lemon, 1 (zest and juice)
  • Red wine vinegar, 1–2 tbsp
  • Greek yogurt, 1/2 cup (for tzatziki-style sauce)
  • Dried oregano, 1 tsp
  • Ground cumin, 1/2 tsp
  • Smoked paprika (or sweet paprika), 1/2 tsp
  • Ground cinnamon, a pinch (optional, classic in Greek meat blends)
  • Salt and black pepper
  • Optional add-ins: baby spinach, pepperoncini, artichoke hearts, or roasted red peppers

Method
 

  1. Cook the brown rice. Rinse 1 cup of brown rice under cold water. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender, about 35–40 minutes. Fluff and keep covered.
  2. Prep the vegetables. Halve the cherry tomatoes. Dice the cucumber. Thinly slice the red onion. Roughly chop the olives and herbs. Crumble the feta. Set everything in small bowls so assembly is quick.
  3. Make the quick yogurt sauce. In a small bowl, stir together Greek yogurt, 1 tsp lemon zest, 1 tbsp lemon juice, a pinch of salt, black pepper, and 1 tbsp chopped dill or parsley. For extra tang, add 1 tsp red wine vinegar. If you like, grate in 1 small garlic clove.
  4. Season the beef. In a small dish, combine 1 tsp dried oregano, 1/2 tsp cumin, 1/2 tsp smoked paprika, a pinch of cinnamon, 1/2 tsp salt, and several grinds of pepper. Sprinkle over the ground beef.
  5. Sauté aromatics. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced red onion and cook until softened, 3–4 minutes. Add the minced garlic and cook 30 seconds, just until fragrant.
  6. Brown the beef. Add the seasoned ground beef to the skillet. Break it up with a spoon and cook until browned and cooked through, about 6–8 minutes. If there’s excess fat, spoon off most of it.
  7. Brighten and finish the beef. Stir in 1–2 tbsp red wine vinegar and the remaining lemon juice. Cook another 30–60 seconds to let the flavors meld. Taste and adjust salt and pepper. Swirl in 1 tsp olive oil for a glossy finish.
  8. Warm the rice with herbs. Toss the hot rice with a drizzle of olive oil, a handful of chopped parsley and/or dill, and a pinch of salt. This lifts the flavor and keeps the grains fluffy.
  9. Assemble the bowls. Spoon herb rice into bowls. Top with a generous portion of Greek beef. Add tomatoes, cucumber, olives, and a handful of baby spinach if using. Finish with feta, a dollop of yogurt sauce, and an extra squeeze of lemon.
  10. Serve and enjoy. Add a few cracks of black pepper and a drizzle of olive oil. If you like a little heat, sprinkle red pepper flakes.