Blackeye Peas with Wild Rice & Herbs
Yield
16 servingsPrep
10 minCook
35 minReady
1 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black-eyed peas
|
|
| 1 | cup |
wild rice
cooked, still hot |
|
| 1 | cup |
rice, cooked
cooked, still hot |
|
| 1 | large |
tomatoes
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 1 | cup |
whole kernel corn, frozen
thawed |
* |
| Dressing | |||
| 3 | tablespoons |
oregano
fresh, chopped |
*
|
| 1 ½ | tablespoons |
thyme
fresh, chopped |
*
|
| 2 | tablespoons |
white wine vinegar
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | teaspoon |
salt
optional |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black-eyed peas
|
|
| 237 | ml |
wild rice
cooked, still hot |
|
| 237 | ml |
rice, cooked
cooked, still hot |
|
| 1 | large |
tomatoes
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 237 | ml |
whole kernel corn, frozen
thawed |
* |
| Dressing | |||
| 45 | ml |
oregano
fresh, chopped |
*
|
| 23 | ml |
thyme
fresh, chopped |
*
|
| 3E+1 | ml |
white wine vinegar
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 2.5 | ml |
salt
optional |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Rinse dry beans well.
In a saucepan, cover beans with water at least 2 inches above the beans and bring to a boil over high heat.
Simmer for 5 to 10 minutes.
Turn off heat and let stand at least one hour before proceeding with recipe.
Rinse and cover with fresh water.
Bring to a boil and cook 30 to 40 minutes.
Do not overcook, beans should be firm.
Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, salt and pepper.
Set aside On a platter, combine white and wild rice, tomato, onion, bell pepper and corn. Add cooked blackeyes. Add dressing and toss to combine. Season with additional salt and pepper. Garnish with fresh herbs. Serve immediately.
