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.


  • 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


  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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