Brown Rice with Lemon, Chickpeas and Feta Cheese

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 40 mins


1cup uncooked short-grain brown basmati or jasmine rice
2cups water
1pinch salt
1-- (16-ounce) can chickpeas, rinsed and drained
1cup crumbled feta cheese
1-- medium red bell pepper, cored and diced, or 1 (7-ounce) jar roasted red peppers, drained and chopped
1/2cup chopped red onion
1tablespoon dried leaf oregano or 2 tablespoons chopped fresh oregano
1/4cup chopped fresh parsley
1/4cup freshly squeezed lemon juice
1/4cup extra-virgin olive oil
1/2teaspoon salt
-- Freshly ground black pepper


  1. Place rice, water and salt in 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. (Rice can be cooked a day ahead, covered and refrigerated.) Combine with remaining ingredients, tossing well.

Nutritional Info *per serving

  • Calories 351
  • Fat 16g
  • Saturated Fat 5g
  • Cholesterol 22mg
  • Sodium 750mg
  • Carbohydrate 44g
  • Fiber 6g
  • Protein 10g