GREEK GARDEN RICE SALAD
“Rice to the Rescue!” Recipe Contest Winner - Sharyn Hill Yield: Makes 6 servings.
Ingredients • 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
Directions 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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