This is no ordinary grain bowl. After using my dad's no-fail method for cooking rice, I toss it in a quick emerald green chimichurri sauce to make an outrageously delicious base. The toppings can be limitless. I go for light, tang meatballs, feta, creamy yogurt and cherry tomatoes-- but you could add whatever you like. The quick pickled onions are just sweet enough to round out all the flavors and add another colorful component.
Arrange a rack in the top third of the oven and preheat to broil on high. Line a baking sheet with aluminum foil and spray with nonstick spray.
Combine the rice, vegetable oil, 1 1/2 cups water and a pinch of salt in a medium saucepan over high heat. Bring to a boil, cover and reduce the heat to low. Cook until fluffy and tender, about 20 minutes.
Meanwhile, whisk together the vinegar, sugar and 1/2 teaspoon salt in a medium bowl until dissolved. Add the onions and toss to combine.
Combine the ground chicken, feta, panko, the chopped dill, the chopped garlic, egg and 3/4 teaspoon salt in a large bowl and stir well to combine.
Scoop the meat mixture with a 1-ounce ice cream scoop onto the prepared baking sheet. You should have about 24 meatballs. Lightly spray the tops with more cooking spray and transfer to the oven. Broil until golden and cooked through, about 7 minutes.
Combine the whole garlic clove, cilantro, parsley, crushed red pepper flakes, 1 teaspoon salt and remaining 1 cup dill in a mini food processor. Pulse until finely chopped. With the motor running, add the olive oil. Stir half of the herb mixture into the rice and fluff with a fork to combine.
Serve the rice in a bowl and top with the meatballs, pickled onions, cherry tomatoes, feta and a dollop of yogurt.