Mediteranean Rice Salad

• 2 1/2c & 1/4 c chicken broth
• 1 1/2 c wild or long grain rice
• 1/4 c fresh lemon juice
• 2TB olive oil
• 4 cloves garlic, crushed
• Red pepper flakes (to taste)
• 2 c fresh spinach
• 1 red bell pepper, chopped
• 1 cucumber, peeled, seeded & chopped
• 1 lb asparagus, roasted & chopped
• 1/2 c scallions, chopped
• 1/4 c kalamata olives, sliced
• 1/2 c feta
• 1/4 c fresh mint, chopped
• 1/2 c cherry tomatoes, halved

1. In pan, bring 2 1/2c broth to boil. Add rice, return to boil, cover and simmer 15 min, or per instructions, til water absorbed.
2. Add spinach to rice, and toss to wilt spinach
3. Whisk lemon juice, olive oil, 1/4 c broth, red pepper flakes & garlic
4. Add lemon mix to rice/spinach and toss.
5. Add red bell pepper,cucumber, asparagus, scallions,olives, & cherry tomatoes - mix
6. Add feta and mint - mix. Add additional chicken broth or lemon juice if needed.
7. Chill several hours, or overnight if possible. Best cold, but can be served at room temperature.

chicken broth, wild, lemon juice, olive oil, garlic, red pepper, fresh spinach, red bell pepper, cucumber, scallions, kalamata olives, feta, fresh mint, cherry tomatoes

Taken from www.epicurious.com/recipes/member/views/mediteranean-rice-salad-1240904 (may not work)