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Greek Garden Rice Salad“Rice to the Rescue!” Recipe Contest Winner - Sharyn Hill
Yield: Makes 6 servings.

• 1/2 cup sun-dried tomatoes (oil packed), chopped
• 3 tablespoons oil from jar of sun-dried tomatoes
• 3 cups medium grain cooked rice
• 1 small red onion, chopped
• 1/2 cup drained, pitted and halved Kalamata olives
• 2 (4-ounce) packages crumbled Feta cheese with garlic and herbs
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 (6 ounce) package baby spinach leaves, thinly sliced

Combine sun-dried tomatoes, oil and rice.

Stir in onion, olives, cheese, salt and pepper.

Add spinach and toss gently to combine.
Nutrition Facts
Calories 294   
Total Fat 16g 
Cholesterol 33mg 
Sodium 928mg 
Total Carbohydrate 29g 
Dietary Fiber 3g 
Protein 9g

USA Rice Federation (



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