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 |
| Recipe Ingredients | |
| 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 | |
Recipe 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.
Health Advantages: low carb, low calorie, low sodium, low cholesterol, low sat fat, heart healthy, diabetes appropriate, healthy weight.
| Nutrition Information | ||||||||
| 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 | |||||||
