Greek Rice Salad Recipe serves: 4
Prep Time 10 min
Cook Time 30 min
Stand Time 5 min

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 %

Greek Rice Salad


  • 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


  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.

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