Cook rice. Cool as much as possible before combining. Bring medium saucepan half full of water to a boil. Add carrots and boil, uncovered for 2 minutes. Add peas and boil for 1 minutes. Drain and rinse with cold water. Set aside. Whisk lemon, water, mustard and hot pepper sauce in large bowl until well-blended. Add black-eyed peas, cooked rice, carrots, peas, celery, onion, parsley and thyme. Mix well. Let stand at least 20 minutes. Per serving: 377.9 calories, 1.4g fat (3.2% calories from fat), 14.8g protein, 77.7g carbohydrate, 0mg cholesterol, 174mg sodium Recipe by: Baltimore Sun Posted to Digest eat-lf.v097.n324 by Laury Hutt on Dec 23, 1997