1400 700 vegan rusticagrainbowlwithzaatarroastedcherrytomatoes horizontal

Rustica Grain Bowls

with Za’atar Roasted Cherry Tomatoes & Yogurt Cucumbers

dinner

Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes Soy-Free Mediterranean Grain Bowl Nuts Squash Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
400
FAT
12g
CARBOHYDRATES
68g
PROTEIN
14g

MAIN INGREDIENTS

  1. ¾ cup fregola rustic
  2. 1 cucumber
  3. 1 lemon
  4. 1 tsp dried dill
  5. ¼ cup Forager® Project Cashewgu
  6. 2 scallions
  7. 1 zucchini
  8. 4 oz cherry tomatoes
  9. 2 tsp za'atar seasoning
  10. ¼ cup Kalamata olives
  11. 2 tbsp walnuts
  12. 1 tbsp + 1 tsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition.
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan with a lid

INSTRUCTIONS

1
Cook the fregola rustica

Preheat the oven to 425°F. Add the fregola rustica, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil over high heat. Reduce heat to a simmer and cover. Cook until the grains are tender, about 15 to 20 minutes.

2
Marinate the cucumbers

Thinly slice the cucumber into rounds. Halve the lemon and cut half into wedges. Add the sliced cucumber, lemon juice, dried dill, Cashewgurt, and a pinch of salt to a medium bowl. Toss the yogurt cucumbers.

3
Roast the vegetables

Trim and chop the scallions into 2 inch pieces. Chop the zucchini into 2 inch pieces. Add the chopped scallions, zucchini, and cherry tomatoes to a baking sheet and toss with 1 tbsp olive oil, za’atar seasoning, and a pinch of salt and pepper. Roast vegetables until browned in places, about 10 to 12 minutes.

4
Finishing touches

Check the olives for pits, remove if present, and halve the olives. Once the fregola rustica is cooked, stir in 1 tsp olive oil and season with salt and pepper.

5
Serve

Divide the fregola rustica between large bowls. Top with za’atar roasted vegetables, yogurt cucumbers, halved olives, and walnuts. Serve with lemon wedges. Bon appetit!