Ingredients
2 1/2c & 1/4 c chicken broth
1 1/2 c wild or long grain rice
1/4 c fresh lemon juice
2TB olive oil
4 cloves garlic, crushed
Red pepper flakes (to taste)
2 c fresh spinach
1 red bell pepper, chopped
1 cucumber, peeled, seeded & chopped
1 lb asparagus, roasted & chopped
1/2 c scallions, chopped
1/4 c kalamata olives, sliced
1/2 c feta
1/4 c fresh mint, chopped
1/2 c cherry tomatoes, halved
Preparation
In pan, bring 2 1/2c broth to boil. Add rice, return to boil, cover and simmer 15 min, or per instructions, til water absorbed.
Add spinach to rice, and toss to wilt spinach
Whisk lemon juice, olive oil, 1/4 c broth, red pepper flakes & garlic
Add lemon mix to rice/spinach and toss.
Add red bell pepper,cucumber, asparagus, scallions,olives, & cherry tomatoes - mix
Add feta and mint - mix. Add additional chicken broth or lemon juice if needed.
Chill several hours, or overnight if possible. Best cold, but can be served at room temperature.
