Greek Rice Salad

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

Directions

1. 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.
2. 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.