Rating: 5 stars
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This recipe makes a chewy, nutty light meal. Extra virgin olive oil and toasted pine nuts give this dish rich flavor.

Recipe by Southern Living May 2005

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Recipe Summary test

prep:
25 mins
cook:
45 mins
stand:
5 mins
total:
75 mins
Yield:
Makes 6 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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