Inspired by the foods of Greece, this light Mediterranean dish made with sun-dried tomatoes, kalamata olives, feta cheese and U.S. Rice is a perfect accompaniment to summertime barbeques or on its own as a cool light lunch.
|3 cups||750 mL|
|1/2 cup||chopped sun-dried tomatoes||125 mL|
|3 tbsp||oil from jar of sun-dried tomatoes||45 mL|
|1||small red onion, chopped||1|
|1/2 cup||drained, pitted and halved kalamata olives||125 mL|
|2||(4 oz/125 g) packages feta cheese with garlic and herbs, crumbled||2|
|1/4 tsp||salt||1 mL|
|1/4 tsp||pepper||1 mL|
|1/2||(6 oz/175 g) package baby spinach leaves, thinly sliced||1/2|
|2 tbsp||lemon juice||25 mL|
In large bowl, combine rice, sun-dried tomatoes and oil. Stir in onion, olives, cheese, salt and pepper. Add spinach and lemon juice; toss gently to combine.
Makes 4 to 6 servings.
For more great recipes, visit www.haveariceday.com/rice-recipes
A vegetarian diet calls for meals with ingredients that make up for lost proteins found in meats. Protein… Continue Reading
This high fibre dish is mildly spiced to suit most palates and it is easy to prepare with only one dish… Continue Reading