| 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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