 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
From Cooking Light (June 2005). Ingredients:
2 cups uncooked white rice |
1 cup boiling water |
3/4 cup sun-dried tomato, packed without oil |
1 1/2 tablespoons olive oil, divided |
8 cups spinach (about 8 ounces) |
2 garlic cloves, minced |
2 cups feta cheese, crumbled |
1/4 cup kalamata olive, chopped and pitted |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
3 tablespoons pine nuts, toasted |
10 lemon wedges (optional) |
Directions:
1. Cook rice according to package directions. Cool to room temperature; set aside.
2. While rice cooks, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat.
4. Add spinach and garlic; sauté 3 minutes or until spinach wilts.
5. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas).
6. Drizzle with remaining 1 tablespoon oil; toss gently to coat.
7. Sprinkle with nuts; serve with lemon wedges, if desired.
|
|