Mediterranean rice salad is light-and-easy dish

Dear Jeanne: I found this recipe in a magazine, and I thought it looked healthy, but I was surprised at the amount of fat in it. The information in the article said that 47 percent of the calories are from fat. Can you reduce it for me? — Andrea, San Francisco

Dear Andrea: This is a light, fresh and easy dish! I love the method of just wilting the spinach with the heat of the rice; it makes it very simple to put together. I added a little more garlic and oregano, as well as chicken broth, to make up for the flavor lost in the fat reduction. If you want a vegetarian salad, use vegetable broth.

MEDITERRANEAN RICE SALAD

1 1/2 teaspoons salt, divided use

1 1/2 cups long-grain rice

1/4 cup fresh lemon juice

1/3 cup extra-virgin olive oil

1 clove garlic, minced

1 teaspoon fresh oregano, minced

1/4 teaspoon freshly ground black pepper

1/8 to 1/4 teaspoon red-pepper flakes

2 cups chopped spinach leaves

1 red bell pepper, finely chopped

1/2 cup chopped green onion

1/2 cup chopped kalamata olives

1 cup crumbled feta cheese

1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoon of the salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.

2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, red-pepper flakes and remaining teaspoon salt.

3. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold.

Makes 6 to 8 servings.

LIGHT MEDITERRANEAN RICE SALAD

3 cups fat-free chicken broth, divided use

1 1/2 cups long-grain rice

1/4 cup fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon salt