Brown Rice with Lemon, Chickpeas and Feta Cheese

  • Yield: 6 servings


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


  1. 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.
  2. 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