Minted Peas and Rice with Feta
35
It tasted very refreshing and flavorful. The leftover was kept in the fridge and had it for brunch today, even better.
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 103g (3.6 oz)Amount per Serving
Calories 4352% of calories from fat
% Daily Value *
Total Fat 2g
4%
Saturated Fat 2g
8%
Trans Fat
0g
Cholesterol 8mg
3%
Sodium 130mg
5%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
2%
Sugars g
Protein
6g
Vitamin A 5%
•
Vitamin C 6%
Calcium 6%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
