This is another easy vegetarian dish. I usually have the bulk of the ingredients (chickpeas, rice, canned tomatoes, spinach, onion) on hand, so it's a good option to keep in mind. My completely sporadic posting schedule might make it hard to see, but I usually try to balance our eating for the week by offsetting any meat based or heavy dishes with lighter vegetarian fare.
1 cup uncooked brown rice, steamed according to package directions
1/4-1/2 cup plain yogurt or sour cream
1 onion, chopped
1-2 cloves garlic, chopped
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
salt and pepper
1 can chickpeas, drained and rinsed
1 14 oz. can diced tomatoes in juice
1 bag fresh spinach, or one box frozen spinach, thawed
8 oz. feta cheese, cubed or crumbled
Preheat oven to 350 degrees.
Cook brown rice according to package directions.
Stir in yogurt or sour cream and set aside.
In a saute pan, heat olive oil over medium heat.
Saute onion for about 3-5 minutes.
Add in chopped garlic and spices and cook one more minute.
Mix in chickpeas, diced tomatoes and spinach and cook for 5-10 minutes.
In a casserole dish sprayed with cooked spray, spread rice in a layer.
Pour vegetable mixture over rice, distributing evenly.
Top with feta and bake for 15-20 minutes.
Serve hot or at room temperature.
On the second day we ate this, I left it in the oven a little long by fault of the commuter train, and found little olive oil and balsamic vinegar drizzled over the top spruced it back up.