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 Greek Rice Salad
Makes 4 (1/2-cup) servings
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Ingredients
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1
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cup water
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3/4
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cup uncooked instant brown rice
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1
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cup packed baby spinach
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2/3
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cup quartered cherry tomatoes
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1
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tablespoon lemon juice
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2
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teaspoons extra-virgin olive oil
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1-1/2
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teaspoons Greek seasoning
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1/4
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teaspoon salt
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1/8
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teaspoon black pepper
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1/4
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cup pinenuts
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1. Bring water to a boil in small saucepan over high heat; add rice. Return to a boil. Reduce heat and simmer, covered, 5 minutes. Remove from heat and let stand 5 minutes. Rinse rice under cold water until cool; drain.
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2. Combine spinach, tomatoes and rice in medium bowl. Whisk together, lemon juice, oil, seasoning, salt and pepper.
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3. Pour juice mixture over spinach mixture; toss to blend. Serve immediately or refrigerate until ready to serve. Sprinkle with pine nuts.
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©Publications International, Ltd.
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Printed
from diabeticcooking.com
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