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
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