Greek Rice Salad

Serves: 4

Preparation Time: 10 Minute(s)

Cook Time: 30 Minute(s)

Stand Time: 5 Minute(s)

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Ingredients

1/4 cup I Can't Believe It's Not Butter!® Spread

1 cup uncooked converted brown rice

1 clove garlic, chopped

2-1/4 cups fat free reduced sodium chicken broth

2 cups coarsely chopped baby spinach leaves

1 can (15 oz.) chick peas or garbanzos, rinsed and drained

1/4 cup coarsely chopped pitted Kalamata olives

1/4 cup crumbled feta cheese

2 Tbsp. lemon juice

Instructions

Melt I Can't Believe It's Not Butter!® Spread in 3-quart saucepan over medium heat and cook rice, stirring frequently, 2 minutes or until golden. Stir in garlic and cook 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to low and simmer covered 25 minutes or until rice is tender. Remove from heat, then stir in spinach. Let stand covered 5 minutes.

Stir in remaining ingredients. Serve warm or at room temperature.

TIP: For Mexican Rice Salad, substitute 1/4 cup chopped cilantro for the spinach and use black beans, Monterey Jack cheese and lime juice instead of chick peas, feta cheese and lemon juice.

Nutrition Information Per Serving

Calories 440, Calories From Fat 140, Saturated Fat 4g, Trans Fat 0g, Total Fat 15g, Cholesterol 10mg, Sodium 940mg, Total Carbohydrates 63g, Sugars 1g, Dietary Fiber 7g, Protein 11g, Vitamin A 20%, Vitamin C 15%, Calcium 10%, Iron 15%

Greek Rice Salad

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