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Greek Garden Rice Salad
Makes 6 servings
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Ingredients
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1/2
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cup sun-dried tomatoes (oil packed), chopped
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3
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tablespoons oil from jar of sun-dried tomatoes
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3
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cups medium grain cooked rice
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1
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small red onion, chopped
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1/2
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cup drained, pitted and halved Kalamata olives
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2
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(4-ounce) packages crumbled Feta cheese with garlic and herbs
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1/4
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teaspoon salt
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1/4
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teaspoon ground black pepper
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1/2
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(6 ounce) package baby spinach leaves, thinly sliced
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Combine sun-dried tomatoes, oil and rice. Stir in onion, olives, cheese, salt and pepper. Add spinach and toss gently to combine.
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© USA Rice Federation®
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Click here for printable version