| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Veg06 |
4 |
Servings |
INGREDIENTS
| 2 |
t |
Olive oil |
| 1 |
|
Onion, chopped |
| 4 |
|
Plum tomatoes, diced |
| 2 |
c |
Cooked Brown Rice |
| 15 |
oz |
Cooked blackeyed peas |
|
|
rinsed and drained |
| 3 |
T |
Chopped flat-leaf parsley |
| 1 |
T |
Chopped basil |
| 2 |
t |
Minced rosemary |
| 1 |
t |
Minced thyme |
| 2 |
T |
Fresh lemon juice |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Freshly ground black pepper |
|
|
g Protein, 65 mg Calcium. |
INSTRUCTIONS
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, 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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