Thursday, July 14, 2011

Greek Rice Salad

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. 

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  1. This looks like something I would love.

  2. Oh, this looks good. I've made something similiar with couscous or quiona, but have never thought about trying it with rice. I love rice so much I could eat it every day, so I don't know why I never thought to try it with something like this. Thanks for letting us know your recipe was good because I'll have to try it!

  3. I found you from the Tasty Tuesday linky--the photo drew me in! I love salads like this--nutritious and filling. I hope you'll take a moment and share them over at Momtrends' Friday Food Linky. We're always on the hunt for scrumptious treats!