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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 (www.usarice.com)



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