The flavors of fresh mint and feta enliven this dish. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.
|Prep Time:||10 minutes|
|Ready in:||25 minutes|
|Yield:||4 servings, 3/4 cup each|
|1 1/4 cups reduced-sodium chicken broth|
|3/4 cup instant brown rice|
|1 1/2 cups frozen peas (6 ounces)|
|3/4 cup sliced scallions|
|1/4 cup finely crumbled feta cheese|
|1/4 cup sliced fresh mint|
|Freshly ground pepper to taste|
- 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.
Health Advantages: low carb, low calorie, low sodium, low cholesterol, low sat fat, heart healthy, diabetes appropriate, healthy weight.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||134 cal||Carbohydrate Servings:||1 1/2|
|Carbohydrates:||22 g||Dietary Fiber:||4 g||Cholesterol:||8 mg|
|Fat:||3 g||Sodium:||321 mg||Saturated Fat:||1 g|
|Protein:||7 g||Potassium:||0 mg||Monounsaturated Fat:||0 g|
|Nutrition Bonus:||Vitamin A (30% daily value), Iron (15% dv), Vitamin C (15% dv).|
|Exchanges:||1/2 starch, 1/2 lean meat|