Minted Peas and Rice With Feta
"This recipe is from "Eating Well" magazine, February/March, 2006."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄4 cups chicken broth
- 3⁄4 cup instant brown rice
- 1 1⁄2 cups frozen peas (6 oz.)
- 3⁄4 cup green onion
- 1⁄4 cup finely crumbled feta cheese
- 1⁄4 cup sliced of fresh mint
- black pepper, to taste
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 4-5 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 green onions, fets, mint, and pepper.
- Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
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RECIPE SUBMITTED BY
I am 30 years old. I am married and have a wonderful family. My hubbie is the greatest. We have a 2 1/2 year old little girl. Her name is Lizzie Belle. I have pics if anyone wants to see. I work for a bank in Brandon, MS. My hubbie is a police officer in Jackson. I have a great cookbook that is called "Any Blonde Can Cook". It is awesome. I love to cook...when I have the time. My family keeps me pretty busy though. I enjoy reading books, going to the movies, traveling, spending time with my family, cooking, playing with Lizzie Belle, tanning, and getting my nails done.
