The flavors of fresh mint and feta enliven this instant brown rice. Toss any leftovers with some cooked shrimp for a satisfying, easy lunch.

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION: Per serving: 134 calories; 3 g fat (1 g sat, 0 g mono); 8 mg cholesterol; 22 g carbohydrate; 7 g protein; 4 g fiber; 321 mg sodium; 203 mg potassium.
Nutrition bonus: Vitamin A (30% daily value), Iron (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1/2 lean meat

This is my kind of comfort food!

Carolyn

Added lemon zest and served with shrimp as a main dish. The lemon was a great addition- it lightened the flavor. We loved the dish. comforting and hearty enough for my husband, and a welcome fresh taste in the winter. Made a very good leftover lunch. Would also work well with leftover chicken added.

Anonymous

I made this as a side dish for Easter dinner. Everyone but my 9 year-old loved it, but he did try it. I think the mint is too foreign a flavor for him, but I'll make it again for the grown ups. I found the mint flavor mellowed after sitting for a few minutes. My mother is gluten intolerant, so this was a great recipe for her. I would prefer to use real brown rice instead of instant and may try that next time. I think if I substitute brown rice precooked in stock and reduce the stock in the recipe, that would work.

Liz, Indianapolis, IN

Fast and easy!! I loved it. I served it with lamb chops.

Susie, Davenport, IA