| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
New, Vegtime6 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Dried black-eyed peas |
| 4 |
c |
Water |
| 1 |
|
Onion halved |
| 3 |
|
Bay leaves |
| 6 |
|
Garlic cloves; peeled |
|
|
Salt and pepper; to taste |
| 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 taste |
| 3 |
c |
Water |
| 2 |
c |
Rice |
| 1/3 |
ts |
Saffron threads or turmeric; (optional) |
INSTRUCTIONS
PEAS
TOPPING
RICE
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
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 48
Converted by MM_Buster v2.0l.
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