Whether served as a side dish or as a main meal, this recipe for brown rice pilaf with feta, mint, and peas is a delicious addition to any afternoon or evening!
Note: This is an adaptation of a recipe found in an April, 2019 edition of The Salem News.
- 1 tablespoon of extra-virgin olive oil
- 1 finely-chopped onion
- 1 cup of chicken broth
- 2 ¼ cups of water
- 1 ½ cups of long-grain brown rice
- 1 teaspoon of salt
- 1 cup of frozen peas that have been thawed
- ¼ cup of fresh, chopped mint
- ½ teaspoon of lemon zest (grated)
- ½ cup of crumbled feta cheese
- Make sure an oven rack in the middle position is available (or adjusted to be so).
- Preheat the oven to 375 Degrees Fahrenheit.
- Heat the olive oil in a deep skillet over medium heat until it reaches a shimmering appearance.
- Add the onion to the olive oil, stirring periodically and allowing it to cook until it’s well-browned and of a soft consistency – usually around 15 minutes.
- Stir in the water and the chicken broth, and allow the mixture to come to a boil.
- Take the mixture off of the heat, and stir in the salt and the rice.
- Transfer the mixture to a pot and cover it, placing it in the oven and allowing it to bake until the liquid has been absorbed and the rice is tender – this should be anywhere from 65 to 70 minutes.
- Take the pot out of the oven, and place the peas over the rice.
- Lay a clean dish towel over the pot, place the lid on top of that, and allow it all to sit for 5 minutes.
- Add the lemon zest and the mint, and combine gently with a fork.
- Sprinkle on the feta, and serve.
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