Saturday afternoon the sun was out, snow was melting and Scott was with his Dad working on snowmobiles and cars. The dogs and I had the house to ourselves. After a really good workout I blasted some music and got cooking.
The Minnesota grown wild rice was simmering away on the stove, I had a big bunch of organic spinach ready to be sautéed with the chickpeas and tomatoes and I had poured myself a glass of wine. It was the perfect Saturday afternoon!
To top that great afternoon off I had the delicious side dish to look forward to. I had a big bowl as a late lunch and the rest will get polished off this week at work. Thanks to Dancing Veggies for the Secret Recipe Club pick for April. This was hearty, healthy and perfect for a early spring day. Amanda is a 20 something who cooks healthy and budget friendly vegetarian meals, and this was such a great dish. And I happened to have everything I needed for it in my pantry and fridge. Love when that happens
Wild Rice with Spinach, Feta and Tomatoes
Prep Time: 10 minutes
Cook Time: 50 Minutes
Keywords: salad side vegetarian
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Ingredients (Serves 6-8)
- 2 cups wild rice
- 1 cup chopped tomatoes
- 2 cups spinach, well washed and loosely torn
- 1/3 cup feta, chopped
- 1 1/2 cup chickpeas, well rinsed and drained
- Salt/Pepper
- 1 tsp seasoning blend (I used Penzey’s Forward)
Instructions
Cook the wild rice per the instructions on the bag/box. Pour into a large bowl.
Saute the spinach, chickpeas and tomatoes until the spinach is wilted. Add seasoning, salt/pepper and stir into the rice.
Stir the rice and vegetables together, add the feta and serve.
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