Hot Weather Dinner Bowl 

“During an unusually hot stretch of summer, I craved something that was both light and refreshing yet satisfying. After a long day in the sun and humidity, I wanted a dish that wouldn’t weigh me down. By blending vibrant, fresh fruits with the comforting flavors of classic rice pudding and finishing it off with tangy Greek yogurt, I created a perfect hot weather meal. This recipe combines all the elements of a cool, invigorating meal that’s as delightful as it is easy to prepare.”

Ingredients

• 1/2 cup low-fat yogurt
• 1/4 cup fresh strawberries, diced
• 1/4 cup fresh blueberries
• 1/4 cup cooked brown rice 
• 1/4 cup cooked chickpeas, drained and dried
• 1 tsp unsweetened cocoa powder 
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg 
• 1 tsp brown sugar 

Directions

1. In a bowl, mix the cooked brown rice with ground cinnamon, ground nutmeg, and brown sugar. 
2. In a separate bowl, toss the drained and dried chickpeas with the unsweetened cocoa powder until evenly coated. 

In a bowl, layer the ingredients in the following order: 

1. Brown rice mixture 
2. 1/2 cup low-fat yogurt 
3. 1/4 cup fresh strawberries, diced 
4. 1/4 cup fresh blueberries 
5. Cocoa-coated chickpeas