Brown Rice with Peas, Feta, and Mint

Published March 2009

Why This Recipe Works

To bump up the flavor of our basic brown rice recipe, we made a few easy additions. Caramelizing onions in a Dutch oven before stirring in the rice and incorporating chicken broth into the cooking liquid had a positive impact. Fresh herbs and a squeeze of citrus just before serving brightened our brown rice recipe.


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1 tablespoon olive oil
1 medium onion, chopped fine (about 1 cup)
1 cup low-sodium chicken broth
2 ¼ cups water
1 ½ cups brown rice, long-grain (see note)
1 teaspoon table salt
1 cup frozen peas, thawed
¼ cup chopped fresh mint leaves
½ teaspoon grated lemon zest
2 ounces crumbled feta cheese (1/2 cup)
1 lemon, cut into wedges
Nutritional Information


Per Serving (Serves 4)

  • Calories 379
  • Cholesterol 12 mg
  • Fat 8 g
  • Sodium 776 mg
  • Saturated 3 g
  • Carbs 64 g
  • Trans 0g
  • Dietary Fiber 5 g
  • Monounsaturated 3 g
  • Sugar 3 g
  • Polyunsaturated 1 g
  • Protein 10 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 4 to 6

Short-grain brown rice (see related How To Cook) can also be used.

1. Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until well browned, 12 to 14 minutes.

2. Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.

3. Remove pot from oven, uncover, fluff rice with fork, stir in peas, and replace lid; let stand 5 minutes. Stir in mint and lemon zest. Serve, passing feta and lemon wedges separately.