| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Baltimore | Dish, Main | 5 | Servings | |
INGREDIENTS
| 1 | c | Carrot, diced 1/4" |
| 1 | c | Peas |
| 1/2 | c | Lemon juice |
| 2 | T | Water |
| 2 | T | Mustard |
| 1 | T | Tabasco sauce |
| 1 | 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 | T | Parsley |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 150.4mg
Potassium: 253.2mg
Carbohydrates: 24g
Fiber: 3.1g
Sugar: 4.2g
Protein: 3.8g