Directions:
- In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
- While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
- Remove cooked pilaf from heat. Stir in vinaigrette.
- Stir in olives, parsley, green onion and pine nuts.
- Gently fold in feta and tomatoes.
- Serve warm or at room temperature.
- If desired, refrigerate and serve slightly chilled.
- Cook’s Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.26 Kcal (558 kJ) | ||
| Calories from fat | 80.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 14% | |
|---|---|---|---|
| Cholesterol | 11.01mg | 4% | |
| Sodium | 580.83mg | 24% | |
| Potassium | 201.69mg | 4% | |
| Total Carbs | 8.02g | 3% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 4.27g | 9% | |
| Vitamin C | 6.9mg | 12% | |
| Iron | 0.7mg | 4% | |
| Calcium | 85.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 77.24 Kcal (323 kJ) | ||
| Calories from fat | 46.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 14% | |
|---|---|---|---|
| Cholesterol | 6.38mg | 4% | |
| Sodium | 336.66mg | 24% | |
| Potassium | 116.9mg | 4% | |
| Total Carbs | 4.65g | 3% | |
| Sugars | 0.96g | 7% | |
| Dietary Fiber | 0.36g | 2% | |
| Protein | 2.48g | 9% | |
| Vitamin C | 4mg | 12% | |
| Iron | 0.4mg | 4% | |
| Calcium | 49.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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