Ingredients

 
For the vinaigrette 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL 1 TABLESPOON RED WINE VINEGAR 1 SHALLOT, MINCED 1 TEASPOON KOSHER SALT 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER For the salad 1 CUP LOW-SODIUM CHICKEN BROTH 1 CUP WATER 1∕4 TEASPOON GARLIC SALT 1∕4 TEASPOON GROUND CUMIN 1∕4 TEASPOON GROUND TURMERIC 1∕4 TEASPOON FRESHLY GROUND BLACK PEPPER 1 BAY LEAF 1 CUP WHITE RICE 1∕2 TEASPOON KOSHER SALT 1 CUP THAWED FROZEN CHOPPED SPINACH, SQUEEZED OF EXCESS MOISTURE 1 ROASTED RED PEPPER, CHOPPED 2 TABLESPOONS MINCED FRESH CHIVES 1∕2 CUP CRUMBLED FETA CHEESEFor the vinaigrette 3 TABLESPOONS EXTRA VIRGIN OLIVE OIL 1 TABLESPOON RED WINE VINEGAR 1 SHALLOT, MINCED 1 TEASPOON KOSHER SALT 1∕2 TEASPOON FRESHLY GROUND BLACK PEPPER For the salad 1 CUP LOW-SODIUM CHICKEN BROTH 1 CUP WATER 1∕4 TEASPOON GARLIC SALT 1∕4 TEASPOON GROUND CUMIN 1∕4 TEASPOON GROUND TURMERIC 1∕4 TEASPOON FRESHLY GROUND BLACK PEPPER 1 BAY LEAF 1 CUP WHITE RICE 1∕2 TEASPOON KOSHER SALT 1 CUP THAWED FROZEN CHOPPED SPINACH, SQUEEZED OF EXCESS MOISTURE 1 ROASTED RED PEPPER, CHOPPED 2 TABLESPOONS MINCED FRESH CHIVES 1∕2 CUP CRUMBLED FETA CHEESE
 

Time:

PREP TIME: 10 MINUTES INACTIVE PREP TIME: 15 MINUTES FOR RICE TO COOL COOK TIME: 20 MINUTES

 

Serves: 6

Spinach and Feta Rice Salad

FOR THE VINAIGRETTE
Mix olive oil, vinegar, shallot, salt, and pepper until emulsifi ed.

FOR THE SALAD
In a medium saucepan, combine the broth, water, garlic salt, cumin, turmeric, pepper, and bay leaf. Bring to a boil. Stir in the rice and salt, lower the heat to a simmer, and cover. Cook 20 minutes, until liquid is totally absorbed. Fluff rice with a fork. Set aside to cool.

In a large bowl, combine rice with spinach, roasted red pepper, chives, and feta. Stir in the vinaigrette. This can be made in advance.