Prep Time
25 Mins
Cook Time
45 Mins
Stand Time
5 Mins
Makes 6 servings (serving size: 3/4 cup)

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

How to Make It

Step 1

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.

Step 2

Combine cooked rice, roasted red bell peppers, and next 3 ingredients in a large bowl.

Step 3

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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Ratings & Reviews

Barbara49's Review

March 19, 2009
This is a welcome change from pasta. I didn't have any feta cheese, so I used lowfat mozzarella, which was all right. I think the feta would give it a little more pizazz! I served it with grilled hot italian turkey sausage.