Ingredients

  • 2 cups uncooked white rice
  • 1 cup boiling water
  • ¾ cup sun-dried tomatoes, no oil
  • 8 ounces spinach leaves
  • 2 cloves garlic-minced
  • 2 cups feta cheese, fat free
  • ¼ cup kalamata olives, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoons pepper
  • 15.5 ounces garbanzo beans, drained and rinsed
  • 10 lemon wedges
  • 1 ½ tablespoons extra-virgin olive oil

Directions

1. Cook rice according to directions, omitting salt and fat. Cool to room temperature.
2. Combine boiling water and sun-dried tomatoes in a bowl until soft. Approximately 30 minutes. Drain and cut into one inch pieces. Heat 1 1/2 teaspoon oil in large skillet over medium high heat. Add spinach and garlic, saute until spinach wilts.
3. Combine rice, tomatoes, spinach, cheese, olives, spices and beans. Drizzle with remaining 1 tablespoon oil; toss gently to coat. Serve with lemon wedges.

Source

Servings/Yield