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.