Try this Black-Eyed Peas with Yellow Rice recipe, or contribute your own.
Suggest a better descriptionMMMMM--------------------------TOPPING------------------------------- 3 Tomatoes; seeded and chopped 1 c Chopped Vidalia or Maui -onion OR Spanish onion 4 tb Olive oil 1 tb Red wine vinegar 1/2 ts Ground cumin 1/8 ts Cayenne 2 tb Fresh basil or parsley Freshly ground black pepper; -to tasteMMMMM----------------------------RICE--------------------------------- 3 c Water 2 c Rice 1/3 ts Saffron threads or turmeric; -(optional) 6 SERVINGS VEGAN PEAS: Rinse and sort peas. Put into large, heavy pot with water. Bring to a boil, cover and remove from heat. Let stand for 2 hours. Add onion, bay leaves and garlic. Place over low heat and cook, covered, until peas are tender, about 1 1/2 to 2 hours. Check water and add more if needed while cooking. Remove from heat. Discard onion, bay leaves and garlic. Season with salt and pepper. Keep beans warm. TOPPING: Prepare topping about 1 hour before serving. Place tomatoes and onion in serving bowl. Add oil, vinegar, cumin, cayenne, parsley or basil and black pepper to taste. Toss to blend. Set aside. RICE: Bring water to boil in heavy saucepan with tight-fitting lid. Add rice and saffron threads or turmeric. Stir well, cover, reduce heat and simmer until rice has absorbed all of the water, about 20 minutes. To serve, top rice with peas and tomato topping. Makes 6 servings. PER 2-CUP SERVING: 455 CAL.; 10G PROT.; 10G TOTAL FAT (2G SAT. FAT); 81G CARB.; O CHOL.; 208MG SOD.; 9G FIBER. VEGAN By Kathleen
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 6 servings | ||
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Calories: 261 | ||
Calories from Fat: 10 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.1mg | 1 % | |
Potassium 852.6mg | 22 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 38.7g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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