Mediterranean Shrimp and Rice Bowl

This Mediterranean Shrimp and Rice Bowl combines succulent shrimp with seasoned rice and vibrant vegetables for a delightful meal. With the warmth of cumin, the freshness of lemon and herbs, and the richness of olive oil, each bite is a balanced explosion of flavors. Perfect for a satisfying lunch or dinner, this dish is both nutritious and easy to prepare, making it suitable for a variety of dietary preferences.

Ingredients:

• 1 cup rice
• 2 cups water
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon sunflower oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon thyme
• 1 teaspoon oregano
• Salt and black pepper to taste
• 1 lemon, juiced
• 1 cup collard greens, chopped
• 1 cup purple cabbage, shredded
• 1 cup mushrooms, sliced
• 1 cup green peas
• 1/2 cup feta cheese, crumbled
• Fresh basil leaves for garnish

Instructions:

1. In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed.
2. While the rice is cooking, heat the olive oil and sunflower oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, thyme, and oregano. Cook for another minute until fragrant.
4. Add the shrimp to the skillet, season with salt and pepper, and cook until they turn pink, about 3-4 minutes. Squeeze in the lemon juice and stir well.
5. Add the collard greens, purple cabbage, mushrooms, and green peas to the skillet. Cook for another 3-5 minutes until the greens are wilted and the vegetables are tender.
6. Fluff the cooked rice with a fork and divide it among serving bowls. Top with the shrimp and vegetable mixture and sprinkle with crumbled feta cheese.
7. Garnish with fresh basil leaves and serve immediately.