Brown Rice with Peas, Feta, and Mint
By America's Test KitchenPublished on January 7, 2009
Time
2 hours
Yield
Serves 4 to 6
Ingredients
1 tablespoon olive oil 1 medium onion, chopped fine (about 1 cup)1 cup low-sodium chicken broth 2 ¼ cups water 1 ½ cups brown rice, long-grain (see note)1 teaspoon table salt 1 cup frozen peas, thawed¼ cup chopped fresh mint leaves ½ teaspoon grated lemon zest 2 ounces crumbled feta cheese (½ cup)1 lemon, cut into wedges
Before You Begin
Short-grain brown rice (see related How To Cook) can also be used.
Instructions
- Adjust oven rack to middle position; heat oven to 375 degrees. 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.
Time
2 hoursYield
Serves 4 to 6Ingredients
1 tablespoon olive oil
1 medium onion, chopped fine (about 1 cup)
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups brown rice, long-grain (see note)
1 teaspoon table salt
1 cup frozen peas, thawed
¼ cup chopped fresh mint leaves
½ teaspoon grated lemon zest
2 ounces crumbled feta cheese (½ cup)
1 lemon, cut into wedges
Ingredients
1 tablespoon olive oil
1 medium onion, chopped fine (about 1 cup)
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups brown rice, long-grain (see note)
1 teaspoon table salt
1 cup frozen peas, thawed
¼ cup chopped fresh mint leaves
½ teaspoon grated lemon zest
2 ounces crumbled feta cheese (½ cup)
1 lemon, cut into wedges
Ingredients
1 tablespoon olive oil
1 medium onion, chopped fine (about 1 cup)
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups brown rice, long-grain (see note)
1 teaspoon table salt
1 cup frozen peas, thawed
¼ cup chopped fresh mint leaves
½ teaspoon grated lemon zest
2 ounces crumbled feta cheese (½ cup)
1 lemon, cut into wedges
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.
Before You Begin
Short-grain brown rice (see related How To Cook) can also be used.
Instructions
- Adjust oven rack to middle position; heat oven to 375 degrees. 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.
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