This recipe makes a chewy, nutty light meal. Extra virgin olive oil and toasted pine nuts give this dish rich flavor.
Southern Living MAY 2005
Bring 2 1/4 cups chicken broth to a boil in a 2-quart saucepan; stir in brown rice. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes. Drain well.
Combine cooked rice, roasted red bell peppers, and next 3 ingredients in a large bowl.
Whisk together lemon juice and next 4 ingredients. Drizzle over rice mixture, tossing to coat. Sprinkle evenly with toasted pine nuts and crumbled feta cheese; serve immediately.
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