Fragrant Rice And Blackeyed Pea Saute Recipe
Servings: 4
Ingredients
- 2 tsp extra virgin olive oil
- 1 x onion minced
- 4 x plum tomatoes diced
- 2 c. cooked Brown Rice
- 15 ounce cooked blackeyed peas rinsed and liquid removed
- 3 Tbsp. minced flat-leaf parsley
- 1 Tbsp. minced basil
- 2 tsp rosemary chopped
- 1 tsp thyme chopped
- 2 Tbsp. fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly grnd black pepper
Directions
- In a large nonstick skillet, heat the oil. Add in the onion; cook, stirring as needed, till softened, about 5 min. Add in the tomatoes; cook, stirring, 1 minute. Stir in the rice, peas, parsley, basil, rosemary and thyme; cook, tossing gently, till heated through, about 3 min. Stir in the lemon juice, salt and pepper.
- NOTES : Fresh herbs really wake up black-eyed peas and rice. If you prefer to use fresh, dry or possibly frzn peas, substitute 1 1/2 c. cooked peas for the canned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 36 | 12% |
| Total Fat 4.12g | 5% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 310mg | 13% |
| Potassium 728mg | 21% |
| Total Carbs 53.52g | 14% |
| Dietary Fiber 11.2g | 37% |
| Sugars 8.65g | 6% |
| Protein 12.38g | 20% |
