Shell, wash and drain peas. Chop white part of the callions into small pcs., and the green part into lge. pcs. Heat oil in large pot. Add the scallions and cook until soft but not browned. Add the peas and brown very lightly. Add the tomatoes (or the diluted paste), dill, salt, and pepper. Add enough water to half cover the peas. Cover the pot. Cook over medium heat until only the oil remains and the liquid has been absorbed (abt. 45 min.). NOTE: You can make this without the tomatoes, if you wish. In that case, add just enough water to cover the peas.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 176 (46%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 48.8mg||15 %|
|Sodium 154.6mg||5 %|
|Potassium 622.6mg||16 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 38.6g|
|Protein 16.1g||23 %|
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Calories per serving: 384
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