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20 minute dinner recipes

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Minted Peas & Rice with Feta


From EatingWell:  February/March 2006, EatingWell for a Healthy Heart Cookbook (2008)

The flavors of fresh mint and feta enliven this instant brown rice. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.

4 servings, 3/4 cup each | Active Time: 10 minutes | Total Time: 25 minutes



  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.


Per serving : 134 Calories; 3 g Fat; 1 g Sat; 0 g Mono; 8 mg Cholesterol; 22 g Carbohydrates; 7 g Protein; 4 g Fiber; 321 mg Sodium; 203 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 lean meat