Brown Rice with Lemon, Chickpeas and Feta Cheese
Recipe by Steven Petusevsky
Ingredients
- 1cup uncooked short-grain brown rice
- 2cups water
- pinch salt
- 1-- (16-ounce) can chickpeas, rinsed and drained
- 1cup crumbled feta cheese
- 1medium red bell pepper, cored and diced or 1 (7-ounce) jar roasted red peppers, drained and chopped
- 1small red onion, chopped
- 1tablespoon dried leaf oregano or 2 tablespoons chopped fresh oregano
- 1/4cup chopped fresh parsley
- 1/4cup fresh-squeezed lemon juice
- 1/4cup extra-virgin olive oil
- -- Salt and freshly ground black pepper, to taste
Instructions
-
Carefully measure rice, water and salt into a saucepan. Bring to a boil over high heat. Reduce heat, cover and simmer 35 to 40 minutes. Remove from heat and let sit, covered, 10 minutes.
-
Spread cooked rice on a baking pan to cool, about 45 minutes. Combine with all remaining ingredients. Rice can be cooked the day prior to making this dish, covered and refrigerated.
Nutritional Info *per serving
- Calories 336
- Fat 16g
- Cholesterol 22mg
- Sodium 313mg
- Carbohydrate 38g
- Fiber 7g
- Protein 10g
