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Brown Rice, Steak & Feta Bowl w/Tahini Cilantro Dressing


2 cups uncooked brown rice
4 cups vegetable (or chicken) stock
1 tsp. salt
1 lb. skirt steak
1 cup shredded carrots
1/2 bunch green onions, thinly sliced
1/2 cup golden raisins
1/3 lb. feta cheese, crumbled

For the dressing
2 tbsp. tahini
2 tbsp. white wine vinegar
1/4 cup olive oil
1 cup cilantro


Bring the stock to a boil in a small pot, then add the rice. Once it comes to a simmer, reduce the heat to low and cover. Cook undisturbed for 35 minutes, or until the rice is tender. Alternately, cook the rice in the stock in a rice cooker.

While the rice is cooking, make the dressing by either blending the dressing ingredients in a blender or food processor or whisking the ingredients together (chop the cilantro as thinly as possible before you whisk). Set aside.

Sprinkle your steak with salt and grill it until desired doneness (medium rare, please). I used my grill pan, but a real grill works just as well. After it’s done, let it rest for about 5 minutes, then cut into thin slices.

Serve the rice into 4 bowls and top with the carrots, green onions, golden raisins, feta and steak. Drizzle with dressing and serve.

Makes 4 servings.




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