Brown Rice with Lemon, Chickpeas and Feta Cheese

  • Yield 6 servings

Serve this savory rice over mixed greens or as a side dish. It also works well as a stuffing for pita bread.


1 cup uncooked short-grain brown rice
2 cups water
pinch salt
1 (16-ounce) can chickpeas, rinsed and drained
1 cup crumbled feta cheese
1 medium red bell pepper, cored and diced or 1 (7-ounce) jar roasted red peppers, drained and chopped
1 small red onion, chopped
1 tablespoon dried leaf oregano or 2 tablespoons chopped fresh oregano
1/4 cup chopped fresh parsley
1/4 cup fresh-squeezed lemon juice
1/4 cup 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.



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