| 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 Converted by MM_Buster v2.0l.
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