Florentine Rice Salad
Nutrition
Calories: 380 kcalCarbohydrates: 60 gProtein: 12 gFat: 39 gSaturated Fat: 2.5 gCholesterol: 5 mgSodium: 760 mgFiber: 7 g
Ingredients
- 1 Tbsp. Taste of Inspirations Rosemary and Lemon Dipping Oil
- 1 small onion diced
- 1 cup basmati rice
- 1 1/2 cups low-sodium vegetable broth
- grated zest from 1 lemon
- 1/3 cup Taste of Inspirations Lemon Garlic Marinade
- 1/4 cup Taste of Inspirations Shredded Parmesan Cheese
- 1 tsp. olive oil
- 3 cloves garlic thinly sliced
- 1/2 tsp. crushed red pepper flakes or to taste
- 1 5 oz. pkg. Nature’s Place Organic Baby Spinach, chopped
- 1 15 oz. can Nature’s Place Organic Garbanzo Beans, drained
- 1/4 cup Taste of Inspirations Sundried Tomato Bruschetta
Instructions
- 1. Heat dipping oil in a large saucepan. Add onion and saute until translucent, about 5 minutes. Add rice and cook, stirring to coat the grains, another 2 minutes. Add broth. Cover skillet, lower heat, and simmer until rice is tender and all the water is absorbed, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
- 2. While rice is cooking, prepare the dressing. In a small bowl, stir together lemon zest, marinade, and shredded Parmesan. Set aside.
- 3. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes and saute until garlic softens slightly, about 1 minute. Add spinach and stir until just wilted, about 3 minutes. Set aside.
- 4. Pour reserved Parmesan dressing over rice and toss to coat grains thoroughly. Fold in garbanzo beans, spinach, and bruschetta, stirring gently to distribute. Serve immediately, at room temperature, or chilled.
- Source: Hannaford fresh Magazine, July - August 2015