Za’atar White Bean & Rice Bowls

with Carrots, Sweet Peppers & Marinated Feta

35 MIN

+$2.95/serving 2 Servings

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From the Test Kitchen

At the base of these flavor-packed bowls is a gorgeous blend of red, brown, and wild rice—studded with sautéed vegetables, then topped with herby za’atar-seasoned white beans. A final layer of crumbly feta (marinated with olives, roasted peppers, oregano, and lemon juice), adds incredibly bright, tangy flavor to each bite.
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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Red Rice Blend
1 15.5-Oz Can Cannellini Beans
1 Lemon
2 cloves Garlic
4 oz Sweet Peppers
6 oz Carrots
1 tsp Whole Dried Oregano
1½ oz Feta Cheese
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
1 oz Pitted Niçoise Olives
1 oz Sliced Roasted Red Peppers
1 Tbsp Red Harissa Paste
3 oz Baby Spinach
1 bunch Parsley

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & marinate the feta

Meanwhile, wash and dry the fresh produce. Drain and rinse the beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Roughly chop the roasted peppers. Quarter and deseed the lemon. In a bowl, combine the cheese (crumbling before adding), chopped olives, chopped roasted peppers, oregano, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

3 Cook the beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; stir in the juice of 2 lemon wedges and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the quartered sweet peppers and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Add the harissa paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a separate bowl; cover to keep warm. Rinse and wipe out the pan.

5 Cook the shrimp

Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

6 Finish the rice & serve your dish

To the pot of cooked rice, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Roughly chop the parsley leaves and stems. Serve the finished rice topped with the cooked shrimp, cooked beans, marinated feta, and chopped parsley. Serve the remaining lemon wedges on the side. Enjoy!