| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Baltimore |
Main, Dish |
5 |
Servings |
INGREDIENTS
| 1 |
c |
Carrot; diced, 1/4" |
| 1 |
c |
Peas |
| 1/2 |
c |
Lemon juice |
| 2 |
tb |
Water |
| 2 |
tb |
Mustard |
| 1 |
tb |
Tabasco sauce |
| 1 |
cn |
Blackeyed peas |
| 1 1/2 |
c |
Rice; uncooked |
| 1/2 |
c |
Celery; diced, 1/4" |
| 1/2 |
c |
Green onion |
| 1/2 |
c |
Onions; diced |
| 1 |
tb |
Parsley |
| 1 |
ts |
Thyme |
INSTRUCTIONS
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 <Hutt@kennedykrieger.org>
on Dec 23, 1997
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