Greek Garden Rice Salad
Cooking Instructions:
- 3 cups cooked Lundberg® Golden Rose® Brown Rice
- 1/2 cup sun-dried tomatoes (oil packed), chopped
- 3 tbsp. oil from jar or sun-dried tomatoes
- 1 small red onion, chopped
- 1/2 cup drained, pitted and halved Kalamata olives
- 2 (4 oz.) packages crumbled Feta cheese with garlic and herbs
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 (6 oz.) package baby spinach leaves, thinly sliced
Combine sun-dried tomatoes, oil and rice. Stir in onion, olives, cheese, salt and pepper. Add spinach and toss gently to combine. Makes 6 servings.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer