Name: Fragrant Rice And Black-Eyed Pea Saute -Ww
Ingredients: 2 ts Olive oil; 1 Onion; chopped; 4 Plum tomatoes; diced; 2 c Cooked Brown Rice; 15 oz Cooked blackeyed peas; rinsed and drained; 3 tb Chopped flat-leaf parsley; 1 tb Chopped basil; 2 ts Minced rosemary; 1 ts Minced thyme; 2 tb Fresh lemon juice; 1/2 ts Salt; 1/4 ts Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Veg06	4	servings

INGREDIENTS

2	ts	Olive oil
1		Onion; chopped
4		Plum tomatoes; diced
2	c	Cooked Brown Rice
15	oz	Cooked blackeyed peas; rinsed and drained
3	tb	Chopped flat-leaf parsley
1	tb	Chopped basil
2	ts	Minced rosemary
1	ts	Minced thyme
2	tb	Fresh lemon juice
1/2	ts	Salt
1/4	ts	Freshly ground black pepper

INSTRUCTIONS

DIRECTIONS
DIRECTIONS: In a large nonstick skillet, heat the oil. Add the onion; cook,
stirring as needed, until softened, about 5 minutes. Add the tomatoes;
cook, stirring, 1 minute. Stir in the rice, peas, parsley, basil, rosemary
and thyme; cook, tossing gently, until heated through, about 3 minutes.
Stir in the lemon juice, salt and pepper.
SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat.
PER SERVING: 235 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg
Cholesterol, 515 mg Sodium, 43 g Total Carbohydrate, 5 g Dietary Fiber, 8 g
Protein, 65 mg Calcium.
For similar recipes see Weight Watchers Versatile Vegetarian
NOTES : Fresh herbs really wake up black-eyed peas and rice.  If you prefer
to use fresh, dried or frozen peas, substitute 1 1/2 cups cooked peas for
the canned.
Recipe by: Weight Watchers Versatile Vegetarian
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