Recipe Adapted from the Plant Based School.
Ingredients:
Tzatziki:
- 2 mini cucumbers, grated
- 1 c. Greek yogurt
- 1 garlic clove, grated
- 2 TBSP fresh mint or dill, chopped
- Zest of lemon
- Lemon, juiced
- 1 1/2 tsp. olive oil
- Salt and pepper, to taste
Shawarma Rice Skillet Ingredients:
- 1/4 c. olive oil
- 2 large onions, sliced thin
- 1 tsp. honey
- Pinch of salt
- 1/2 c. water
- 2 cloves cloves, grated
- 3 tsp. paprika
- 2 tsp. coriander
- 1 tsp. cumin
- 1/2 tsp. cinnamon
- 1/3 c. water
- 1 can kidney beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 2 cups cooked rice
- 1/4 c. parsley, chopped
- Salt, to taste
- 1 lemon
Greek Salad:
- Cucumbers, sliced
- Tomatoes, chopped
- Bell peppers, chopped
- Red onion, sliced
- Oregano
- Salt
- Red wine vinegar
- Olive oil
Directions:
- Tzatziki: Grate cucumber and place in a clean dish towel; fold up the sides of the dish towel and over the sink twist the towel to squeeze the liquid out of the cucumber. Add tzatziki ingredients to a bowl and mix to combine. Chill for at least 15 minutes or until ready to serve.
- Cook Onions: Heat olive oil in a large skillet over medium heat. Add the onions, honey, and pinch of salt, and cook for 15 minutes, stirring now and then, until soft and golden. Add about 1/2 c. water gradually as the onions cook to keep them moist and prevent burning.
- Add Garlic and Spices: Lower the heat slightly. Add grated garlic, paprika, coriander, cumin, and cinnamon. Stir for 1 minute, adding 1/3 c. water gradually to keep the pan moist, until the spices are fragrant.
- Add Beans and Rice: Add kidney beans, garbanzo beans, and cooked rice to the skillet. Season with salt and stir well to coat everything with the spices. Cook for about 3 to 4 minutes, stirring often, until heated through.
- Finish the Dish: Turn off the heat. Stir in fresh parsley and squeeze in fresh lemon juice. Taste and adjust seasoning.
- Greek Salad: Combine all ingredients and toss to coat.
- Serve: Serve with tzatziki and Greek salad.
2 Bean Shawarma Rice Skillet
Ingredients
- Tzatziki:
2 mini cucumbers, grated
1 c. Greek yogurt
1 garlic clove, grated
2 TBSP fresh mint or dill, chopped
Zest of lemon
Lemon, juiced
1 1/2 tsp. olive oil
Salt and pepper, to taste
- Shawarma Rice Skillet:
1/4 c. olive oil
2 large onions, sliced thin
1 tsp. honey
Pinch of Salt
1/2 c. water
2 cloves cloves, grated
3 tsp. paprika
2 tsp. coriander
1 tsp. cumin
1/2 tsp. cinnamon
1/3 c. water
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 cups cooked rice
1/4 c. parsley, chopped
Salt, to taste
1 lemon
- Greek Salad:
Cucumbers, sliced
Tomatoes, chopped
Bell peppers, chopped
Red onion, sliced
Oregano
Salt
Red wine vinegar
Olive oil
Directions
- Tzatziki: Grate cucumber and place in a clean dish towel; fold up the sides of the dish towel and over the sink twist the towel to squeeze the liquid out of the cucumber. Add tzatziki ingredients to a bowl and mix to combine. Chill for at least 15 minutes or until ready to serve.
- Cook Onions: Heat olive oil in a large skillet over medium heat. Add the onions, honey, and pinch of salt, and cook for 15 minutes, stirring now and then, until soft and golden. Add about 1/2 c. water gradually as the onions cook to keep them moist and prevent burning.
- Add Garlic and Spices: Lower the heat slightly. Add grated garlic, paprika, coriander, cumin, and cinnamon. Stir for 1 minute, adding 1/3 c. water gradually to keep the pan moist, until the spices are fragrant.
- Add Beans and Rice: Add kidney beans, garbanzo beans, and cooked rice to the skillet. Season with salt and stir well to coat everything with the spices. Cook for about 3 to 4 minutes, stirring often, until heated through.
- Finish the Dish: Turn off the heat. Stir in fresh parsley and squeeze in fresh lemon juice. Taste and adjust seasoning.
- Greek Salad: Combine all ingredients and toss to coat.
- Serve: Serve with tzatziki and Greek salad.