This recipe makes a chewy, nutty light meal. Extra virgin olive oil and toasted pine nuts give this dish rich flavor.
2 1/4 cups low-sodium fat-free chicken broth
1 cup brown rice
3/4 cup chopped jarred roasted red bell peppers
1 small cucumber, diced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons pine nuts, toasted
2 tablespoons crumbled feta cheese
How to Make It
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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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.
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