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IACP Take 5! Recipe Contest Winner - Marcia K. Stanley
Yield: 6 servings
3 cups warm cooked rice
1/2 cup drained and chopped oil-packed, sun-dried tomatoes
1/2 cup sliced green onions
1/2 cup pitted black olives, halved
3/4 cup crumbled feta cheese with garlic and herbs
In a large bowl, combine rice, tomatoes, onions, olives and cheese. Toss well.
Nutrition Facts
Calories 187
Total Fat 7g
Cholesterol 17mg
Sodium 332mg
Total Carbohydrate 26g
Dietary Fiber 1g
Protein 5g
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