|Home > Nutrition > Healthy Recipes > Lemon Rice And Feta|
Nutrition Information:Calories: 170
Protein: 6 g
Carbs: 26 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 180 mg
Fiber: 2 g
|1||In a medium saucepan, heat 2 teaspoons of the olive oil over medium-high heat. Add the onion and sauté for 3 minutes.|
|2||Add the garlic and lemon and sauté for 2 minutes.|
|3||Add the rice, vegetable stock, rosemary and bring to a boil then reduce heat to medium.|
|4||Partially cover the saucepan and let simmer for 15-20 minutes until broth is completely absorbed and rice is just tender. Add more broth or water if mixture becomes too dry.|
|5||Roast the peppers: Cut peppers into quarters and remove stem, seeds, and membranes.|
|6||Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.|
|7||Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.|
|8||Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes. Remove and discard skins then slice each pepper.|
|9||In a large frying pan, heat the remaining 1 teaspoon of the olive oil on medium-high heat, then add the zucchini and cook for about 5 minutes until the zucchini begins to soften then reduce heat to medium.|
|10||Add the peppers, rice and feta cheese to the frying pan then gently fold ingredients together. Cook for an additional minute until heated through then serve.|
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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