Mediterranean Za'atar Brown Rice and Beet Bowl

1. **For the Za'atar Brown Rice:** In a pressure cooker, combine 1 1/2 cups brown rice, 2 cups water, and a pinch of salt. Cook on the high pressure setting for 20 minutes, then allow a 10-minute natural release. Once cooked, stir in a spoonful of Za'atar seasoning.
2. **For the Roasted Beets and Sautéed Beet Greens:** Peel and dice the beets. Toss them with olive oil, salt, and pepper. Roast in an oven preheated to 425°F (220°C) for 25 minutes. Separate the beet greens and sauté them in olive oil or butter until wilted. Optionally, mix in some minced garlic with the greens.
3. **For the Black Lentils:** Cook the black lentils according to the package directions. After cooking, you can mix in Bold Palate Foods hint of harissa dressing, or create your own seasoning mix with olive oil, cumin, coriander, and white vinegar.
4. **For the Lemon Yogurt Drizzle:** In a small bowl, add 1 to 2 scoops (approximately 1 cup) of Greek yogurt. Squeeze in the juice from half a lemon and mix in a pinch of salt. Stir in fresh dill if desired.
5. **Assembly:** To build your bowl, start with a base of Za'atar brown rice. Top with roasted beets, sautéed beet greens, black lentils, sliced radishes, pickled red onion, and a sprinkle of feta cheese. Drizzle generously with the lemon yogurt sauce before serving.