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. |