2 cups uncooked white rice

1 cup boiling water

3/4 cup sun-dried tomatoes, packed without oil

1 1/2 tablespoons olive oil, divided

8 cups bagged prewashed spinach (about 8 ounces)

2 garlic cloves, minced

1 cup (4 ounces) feta cheese, crumbled

1/4 cup chopped pitted kalamata olives

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (15 1/2 ounce) can chickpeas (garbanzo beans), rinsed and drained

3 tablespoons pine nuts, toasted

lemon wedges (optional)

 

Cook rice according to package directions, omitting salt and fat. Cool to room temperature, set aside. Combine boiling water and sun-dried tomatoes in a bowl, let stand 30 minutes or until soft. Drain and cut into 1-inch pieces. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add spinach and garlic; saute 3 minutes or until spinach wilts. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired.

 

Serves 10: Serving size - 1 cup