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“From Cooking Light (June 2005).”
READY IN:
50mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

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

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