Greek Spinach and Rice

Name: Greek Spinach and Rice Recipe
Yield: 6
Ingredients: 1 tbsp olive oil; 1 large onion; 1 pkg (10 oz) frozen spinach thawed and squeezed dry; 1 1/3 C brown rice; 1 C low sodium broth; black pepper; 3/4 C feta cheese (reduced fat); 10 pitted kalamata olives; 2 cans chickpeas drained and rinsed

(1)

Number of Servings: 6

Ingredients

1 tbsp olive oil1 large onion1 pkg (10 oz) frozen spinach, thawed and squeezed dry1 1/3 C brown rice1 C low sodium brothblack pepper3/4 C feta cheese (reduced fat)10 pitted kalamata olives2 cans chickpeas, drained and rinsed

Directions

Preheat oven to 350. In a dutch oven, cook onion in oil until softened, 6-8 minutes. Add tomatoes, rice, spinach, broth, chickpeas and pepper. Bring to a boil, stirring as needed. Bake, covered, until the rice is tender and most of the liquid is absorbed (about 1 hour). Serve the rice misture topped with the cheese and olives. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MOLLY2977.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 414.1
Total Fat: 8.2 g
Cholesterol: 5.0 mg
Sodium: 909.5 mg
Total Carbs: 70.3 g
Dietary Fiber: 10.3 g
Protein: 15.7 g

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Member Reviews

SEEKING_BALANCE
tomatoes not on ingredent list, but in directions, so I used one 15.5 oz can stewed tomatos and an extra 1/2 cup of water, still could have used a little more liquid, rice a little chewy but good. Also reduced chick peas to 1 can and added some thyme. Topped w/Greek Baked Shrimp, Family liked both - 7/7/10