Rating: 4.14 stars
2 Ratings
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  • 4 star values: 1
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The flavors of fresh mint and feta enliven this instant brown rice. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.

Source: EatingWell Magazine, February/March 2006


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • 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

3/4 cup
134 calories; protein 7g; carbohydrates 22.1g; dietary fiber 4.4g; sugars 3.3g; fat 2.6g; saturated fat 1.4g; cholesterol 8.3mg; vitamin a iu 1513IU; vitamin c 9.6mg; folate 52.9mcg; calcium 91.3mg; iron 2.2mg; magnesium 21.2mg; potassium 204.6mg; sodium 302mg; thiamin 0.2mg.

1/2 starch, 1/2 lean meat