Total Time
Prep 25 mins
Cook 20 mins

Great side-dish for your next bar-b-que or potluck. Courtesy of Lyn Michaud

Ingredients Nutrition


  1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
  2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt.
  3. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.
Most Helpful

I served this chilled and it worked really well with the flavors developing. I also used brown rice because it is what I keep in the house and like Evelyn I went for dried oregano. Made for ZWT4.

Sarah_Jayne June 13, 2008

This was excellent and very tangy! The fresh oregano is a nice touch. We used brown rice, half the cheese, just a tablespoon of the oil and a mix of Kalamata and Manzanilla olives (which were great in it). I omitted the salt and had to leave out the spinach, since it was all finished at the last minute - but honestly I don't think it needed it. The two of us easily at this as a meal, but I think it would be great as a picnic side dish.

Maito October 15, 2011

Good salad definitely! I found the cooking time on the rice didn't match my stove, but no mind, next time will cook rice as I usually do. I also think next time I will slice the spinach or tear it into pieces. I'm keeping this one though. Thanks for your recipe!!!

Chef Pollo August 25, 2009