Summer is definitely back in all its glory of high heat and humidity. Not the time of year we want to be overtaxing the air conditioning with the oven going. I don’t really want to have the stove top going much either but sometimes you just got to do it. When that becomes necessary, I prefer to get it out of the way the first thing in the morning. But that doesn’t work well if it’s a dish you want to make for dinner. Unless, of course, the dinner dish needs to be cooked but is then eaten cold! This vegetable & healthy brown rice dish is a winner on so many fronts for us!

Minted Peas & Rice Salad with Feta  (adapted from eatingwell.com)

Makes: 4 servings, 3/4 cup each,  Active Time: 10 minutes,  Total Time: 25 minutes + 2 hours chilling time

Ingredients:

• 1 1/4 cups vegetable broth
• 3/4 cup instant brown rice
• 1 1/2 cups frozen peas, (about 6 ounces)
• 10 scallions, sliced (about 5 ounces or 3/4 cup)
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh mint, about 3 sprigs
• Freshly ground pepper, to taste

Preparation:

Bring the broth to a boil in a large saucepan over high heat. Add the rice and return it to a boil. Cover the rice, reduce the heat to medium-low and simmer for 4 minutes. Stir in the peas and return the pot to a simmer over high heat. Cover the rice & peas and reduce the heat to medium-low, continuing to cook the mixture until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove the pot from the heat and stir in the scallions, mint and pepper.

Save adding the feta in until you are ready to serve it.

Cover it and let stand it until the liquid is absorbed, about 3 to 5 minutes. Chill the mixture for at least 2 hours. Mix the feta into the salad just before serving.

A great picnic or bbq side!

Stay cool in the kitchen!  ~Linda

Minted Peas & Rice Salad with Feta  (adapted from eatingwell.com)

Makes: 4 servings, 3/4 cup each,  Active Time: 10 minutes,  Total Time: 25 minutes + 2 hours chilling time

Ingredients:

• 1 1/4 cups vegetable broth
• 3/4 cup instant brown rice
• 1 1/2 cups frozen peas, (about 6 ounces)
• 10 scallions, sliced (about 5 ounces or 3/4 cup)
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh mint, about 3 sprigs
• Freshly ground pepper, to taste

Preparation:

Bring the broth to a boil in a large saucepan over high heat. Add the rice and return it to a boil. Cover the rice, reduce the heat to medium-low and simmer for 4 minutes. Stir in the peas and return the pot to a simmer over high heat. Cover the rice & peas and reduce the heat to medium-low, continuing to cook the mixture until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove the pot from the heat and stir in the scallions, mint and pepper.

Cover it and let stand it until the liquid is absorbed, about 3 to 5 minutes. Chill the mixture for at least 2 hours. Mix the feta into the salad just before serving.