Greek Rice Salad
Modified from Cooking Light
2 cups uncooked white rice
4 oz jarred sundried tomatoes in oil, chopped
1 ½ TBSP olive oil, divided
8 oz bag prewashed spinach
2 garlic cloves, minced
8 oz reduced-fat feta cheese, crumbled
¼ cup chopped black olives
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
15 oz chick peas (garbanzo beans), rinsed and drained
Cook rice according to package directions. Cool to room temperature, set aside.
Heat 1 ½ tsps olive oil in a large skillet over medium-high heat. Add spinach and garlic; sauté 3 minutes or until spinach wilts. Combine rice, sundried tomatoes, spinach mixture, and the remaining ingredients. Drizzle with remaining olive oil, toss gently to coat. Serve immediately.
Yields 10 cups
Notes: I served it warm the first time and then ate it cold the next day. Tastes amazing both ways. I halved the recipe since it was only for the two of us. I used Valencia white rice, which gave a nice chewy affect. Next time I think I will use brown rice, just because of the extra health benefits.