Rustica Grain Bowls
with Za’atar Roasted Cherry Tomatoes & Yogurt Cucumbers
- ¾ cup fregola rustic
- 1 cucumber
- 1 lemon
- 1 tsp dried dill
- ¼ cup Forager® Project Cashewgu
- 2 scallions
- 1 zucchini
- 4 oz cherry tomatoes
- 2 tsp za'atar seasoning
- ¼ cup Kalamata olives
- 2 tbsp walnuts
- 1 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
- Baking sheet
- Small saucepan with a lid
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.
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.
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.
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.
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!