Greek Rice Salad

Greek Rice Salad

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 30 min
  • Stand Time 5 min

Ingredients

  • 1/4 cup I Can't Believe It's Not Butter!® Spread
  • 1 cup converted brown rice
  • 1 clove garlic, finely 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 [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.

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 380
Calories from Fat 130
Total Fat 14 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 920 mg
Total Carbs 53 g
Dietary Fiber 7 g
Sugars 1 g
Protein 11 g
Vitamin A 20 %
Vitamin C 8 %
Calcium 10 %
Iron 15 %
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