1. Heat dipping oil in a large saucepan. Add onion and saute until translucent, about 5 minutes. Add rice and cook, stirring to coat the grains, another 2 minutes. Add broth. Cover skillet, lower heat, and simmer until rice is tender and all the water is absorbed, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.

2. While rice is cooking, prepare the dressing. In a small bowl, stir together lemon zest, marinade, and shredded Parmesan. Set aside.

3. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes and saute until garlic softens slightly, about 1 minute. Add spinach and stir until just wilted, about 3 minutes. Set aside.

4. Pour reserved Parmesan dressing over rice and toss to coat grains thoroughly. Fold in garbanzo beans, spinach, and bruschetta, stirring gently to distribute. Serve immediately, at room temperature, or chilled.

Source: Hannaford fresh Magazine, July - August 2015