The flavors of fresh mint and feta enliven this dish. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.
- 1 1/4 cups reduced-sodium chicken broth
- 3/4 cup instant brown rice
- 1 1/2 cups frozen peas (6 ounces)
- 3/4 cup sliced scallions
- 1/4 cup finely crumbled feta cheese
- 1/4 cup sliced fresh mint
- Freshly ground pepper, to taste
Bring the broth to a boil in a large saucepan over high heat. Add the rice and bring to a simmer; cover, reduce the heat to medium-low and cook for 4 minutes. Stir in the peas and return to a simmer over high heat. Cover, reduce the heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from the heat and stir in the scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
134 calories; 3g total fat; 1g total saturated fat; 8mg cholesterol; 321mg sodium; 22g carbohydrates; 4g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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