• 4servings
  • 25minutes
  • 134calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H
MineralsFluorine, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) reduced-sodium chicken broth

  2. 3/4 cup(s) instant brown rice

  3. 1 1/2 cup(s) frozen peas (6 ounces)

  4. 3/4 cup(s) sliced scallions

  5. 1/4 cup(s) finely crumbled feta cheese

  6. 1/4 cup(s) sliced fresh mint

  7. Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  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.


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