I am obsessed with Asian style bowls- it’s a great way to serve a dish with all sorts of flavors and textures- this one is a vegetarian one and Mediterranean inspired.. perfect for Meatless Monday! Best of all- it used cauliflower rice!!!

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup brown rice, I used wild brown rice with seeds, rinsed
• 2½ cups vegetable broth
• Salt if needed

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer on low heat with lid on for 30 minutes or until the rice is cooked through. Take the lid off and let cool.

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, chopped
• ½ cup pine nuts
• Fresh dill stems, ¼ cup, chopped (reserve dill to use later)
• 2 ears of corn, the kernels scraped off
• 1 cup grated cauliflower, also known as cauliflower rice
• ½ cup fresh dill, chopped
• ½ cup fresh parsley, chopped
• ½ cup feta cheese, crumbled

In a large frying pan add the oil, onion, garlic, pine nuts and dill stems. Saute on medium heat for 2 to 3 minutes. Add the corn and the cauliflower. Saute on medium heat for 4 to 5 minutes. Add the cooled rice, dill and parsley. Saute for another 4 to 5 minutes, add salt but not too much as feta will be added later. Let the mixture cool and add the crumbled feta.

Tomato Sauce

• 1 tablespoon olive oil
• 2 garlic cloves
• 1 cup tomato sauce, homemade or store bought
• ½ cup fresh dill
• Juice of half a lemon and or a pinch of sugar – depending on how sweet or sour the tomato sauce is
• 1 to 2 teaspoons salt

Heat a small saucepan with the oil. Add the garlic and sauté on medium heat for a minute. Add the sauce, dill, lemon juice and salt. Cook for about 10 to 15 minutes. Serve over the rice with a fried egg on top!