Greek-Style Picnic Salad - cooking recipe

Ingredients

2 cups uncooked white rice
1 cup boiling water
3/4 cup sun-dried tomato, packed without oil
1 1/2 tablespoons olive oil, divided
8 cups spinach (about 8 ounces)
2 garlic cloves, minced
2 cups feta cheese, crumbled
1/4 cup kalamata olive, chopped and pitted
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
3 tablespoons pine nuts, toasted
10 lemon wedges (optional)

Preparation

Cook rice according to package directions. Cool to room temperature; set aside.
While rice cooks, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.
Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat.
Add spinach and garlic; saute 3 minutes or until spinach wilts.
Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas).
Drizzle with remaining 1 tablespoon oil; toss gently to coat.
Sprinkle with nuts; serve with lemon wedges, if desired.