Brown Rice with Peas, Feta, and Mint
(from 226-2tone’s recipe box)
SERVES 4 TO 6
Short-grain brown rice (see related How To Cook) can also be used.
WHY THIS RECIPE WORKS:
To bump up the flavor of our basic brown rice recipe, we made a few easy additions. Caramelizing onions in a Dutch oven before stirring in the rice and incorporating chicken broth into the cooking liquid had a positive impact. Fresh herbs and a squeeze of citrus just before serving brightened our brown rice recipe.
Source: Cook's Illustrated Published March 1, 2009 (CC and CI collection) (from RecipeThing user Bethany)
Categories: Beans and Grains
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 1 cup low-sodium chicken broth
- 2 1/4 cups water
- 1 1/2 cups long-grain brown rice, (see note)
- 1 teaspoon table salt
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh mint leaves
- 1/2 teaspoon grated lemon zest
- 2 ounces crumbled feta cheese, (1/2 cup)
- 1 lemon, cut into wedges
Directions
-
Adjust oven rack to middle position; heat oven to 375°F. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until well browned, 12 to 14 minutes.
-
Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
-
Remove pot from oven, uncover, fluff rice with fork, stir in peas, and replace lid; let stand 5 minutes. Stir in mint and lemon zest. Serve, passing feta and lemon wedges separately.