Minted Peas and Rice With Feta |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from Eating Well magazine, February/March, 2006. Ingredients:
1 1/4 cups chicken broth |
3/4 cup instant brown rice |
1 1/2 cups frozen peas (6 oz.) |
3/4 cup green onion |
1/4 cup finely crumbled feta cheese |
1/4 cup sliced fresh mint |
black pepper, to taste |
Directions:
1. Bring broth to a boil in a large saucepan over high heat.
2. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4-5 minutes.
3. Stir in peas and return to a simmer over high heat.
4. 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.
5. Remove from heat and stir in green onions, fets, mint, and pepper.
6. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
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