Minted Peas & Rice with Feta
The flavors of fresh mint and feta enliven this instant brown rice. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.
Prep Time:
10 mins
Total Time:
25 mins
Servings:
4 servings, 3/4 cup each
Ingredients
-
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
Directions
1.
Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce 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 heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
Nutrition information
Calories 134, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 8 mg, Sodium 321 mg, Carbohydrate 22 g, Fiber 4 g, Protein 7 g, Potassium 203 mg. Daily Values: Vitamin A 30%, Iron 15%. Exchanges: Starch 1.5,Lean Meat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Mock Risotto
Risotto is hardly effortless fare, what with all that stirring over a hot stove. But instant brown rice and creamy Neufchatel cheese can make a nutty, rich, stand-in version that's sure to be a family favorite. Substitute any vegetables you wish for the asparagus and bell pepper. Make it a Meal: Paired with a salad, this is a perfect vegetarian main course, or serve as a side dish with grilled chicken or steak.
See RecipeMore Great Recipe Ideas from EatingWell
