Fabulous Freelancer Foodie Recipe: Brown Rice Pilaf with Feta, Mint, and Peas

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.

Ingredients:

  • 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

Directions:

  1. Make sure an oven rack in the middle position is available (or adjusted to be so).
  2. Preheat the oven to 375 Degrees Fahrenheit.
  3. Heat the olive oil in a deep skillet over medium heat until it reaches a shimmering appearance.
  4. 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.
  5. Stir in the water and the chicken broth, and allow the mixture to come to a boil.
  6. Take the mixture off of the heat, and stir in the salt and the rice.
  7. 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.
  8. Take the pot out of the oven, and place the peas over the rice.
  9. Lay a clean dish towel over the pot, place the lid on top of that, and allow it all to sit for 5 minutes.
  10. Add the lemon zest and the mint, and combine gently with a fork.
  11. Sprinkle on the feta, and serve.

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