A quick and easy Mediterranean Rice Recipe

While I don’t officially follow the Mediterranean diet, those flavors always appeal to me, and I could enjoy them for pretty much every meal, without issue.

Either I’m snacking on olives and feta cheese, taking Greek layer dip to a party, or making Greek lasagna or gyro pizza for dinner.

Today, I’m taking some of my favorite Mediterranean flavors and turning them into a fried rice-inspired Greek rice recipe that is a complete dinner in one bowl.

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In my opinion, June is the most lovely month of the year. The days are long, the weather is generally warm but not uncomfortably hot, and I can spend the entire month grilling my dinner and never tire of it. Case in point: this Grilled Eggplant Flatbread made with a generous helping of creamy Greek yogurt.

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With every cupboard in my kitchen bursting at the seams, the “kitchen overflow” carts in the guest room well, overflowing, and extra stuff piled high on the dining room table, I’ve been on a mission lately to use stuff up.

With my job, I feel like I’m always buying new ingredients, more ingredients, different ingredients to keep coming up with unique recipes. But my kitchen (and my sanity) can only take so much.

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When you think about going to a baseball game and the food you might eat that day, you probably think of hot dogs, peanuts or nachos.

You probably don’t think of falafel (a Middle Eastern fritter made from chickpeas), but you guys know I love a mashup (see also: gyro pizza), so baseball and falafel have become intertwined!

You see, right near the stadium where the Detroit Tigers play is a bar/restaurant that serves amazing falafel pita sandwiches.

They also have chicken shawarma, but I prefer falafel because they’re a little lighter than the shawarma.

They don’t weigh me down quite as much, and leave me with plenty of room to get a big ol’ ice cold beer at the ballpark.

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September in Michigan always gives me crazy mixed emotions. 80% of my soul wants to put on a cozy sweater, cook a million pumpkin-filled things and guzzle apple cider like there’s no tomorrow.

The other 20% is like “wait, it’s 80 degrees today, the humidity is out of control, and I almost sweat to death trying to sleep with the windows open (and #oneflops pressed against me) last night.”

Whomp whomp whomp. Back to life . . . back to reality. Cold salads rather than hot soups are still the name of the game for at least another few weeks.

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I used to really, really hate the flavor of many fresh herbs. Especially fresh parsley and mint. Just smelling or thinking about either one kind of made me want to die a little bit. You know how in Sex and The City, Carrie tells servers she’s allergic to fresh parsley because she hates it so much? Yeah, that’s pretty much what I wanted to do (but never really did).

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After many years of experimenting and discovering that the risotto cooking method works for not just arborio rice (hello, coconut risotto) but just about any grain, I make whole grain risottos for dinner quite often.

Especially in the winter, when nothing is more comforting than a big, hearty bowl of grains.

I’ve conquered steel-cut oat risotto and farro and kale risotto.

The time has come to let my slow cooker do some of the work with this Slow Cooker Barley & Chickpea Risotto.

Of course, since the “risotto method” refers to stirring small amounts of hot stock into rice or grains gradually, this recipe isn’t a true risotto. I know that.

But I’ve found that using a slow cooker allows the barley to slowly simmer in broth, and the end product is very similar to barley cooked using the traditional risotto method.

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Recipe: Giada De Laurentiis’ Couscous-Stuffed Peppers with Basil Sauce (click to be taken to the full recipe)

Background: Look, I admit that Giada can be a bit annoying. That random Italian accent that comes out only when it wants to. The twiggy body that is evidence she doesn’t eat much of the food she cooks for her television shows. But you know what? Most of her recipes are really great. I even have one of her cookbooks. I saw her cook these stuffed peppers one Sunday morning, and I immediately went to the grocery store to get all of the fixings so I could make it for dinner that night. I’ve made it countless times since then, and passed the recipe on to my parents, who also love it.

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