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Suggest a better descriptionCombine peas, rice and next three ingredients in a large bowl. Place herbs and garlic on a cutting board, and sprinkle evenly with salt. Finely chop herbs and garlic. Sprinkle herbs over rice mixture and stir gently. Combine lemon juice, oil and pepper. Stir into rice mixture. Makes 6 cups. This recipe, from John Martin Taylors __The New Southern Cook__, was published in the March, 1996 issue of Southern Living magazine. Entered into MasterCook by Terri Law, 8/22/96. Posted to MC-Recipe Digest V1 #212 Date: 22 Aug 96 19:09:28 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM> NOTES : The mint in this Southern black-eyed pea-and-rice salad makes it exceptionally original...so says Southern Living.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 22 | ||
Calories from Fat: 20 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 13.8mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
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: 22
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