Minted Peas & Rice with Feta
It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.
Yield
4 servingsPrep
8 minCook
10 minReady
25 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
chicken broth, low salt
|
|
| ¾ | cup |
brown rice
instant |
*
|
| 1 ½ | cups |
peas, frozen
about 6 ounces |
*
|
| ¾ | cup |
scallions, spring or green onions
|
|
| ¼ | cup |
feta cheese
finely crumbled |
|
| ¼ | cup |
mint leaves
sliced fresh |
*
|
|
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
chicken broth, low salt
|
|
| 177 | ml |
brown rice
instant |
*
|
| 355 | ml |
peas, frozen
about 6 ounces |
*
|
| 177 | ml |
scallions, spring or green onions
|
|
| 59 | ml |
feta cheese
finely crumbled |
|
| 59 | ml |
mint leaves
sliced fresh |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
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.
