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Blackeye Peas with Wild Rice and Herbs

 

31

Yield

16

servings

Prep

10

min

Cook

35

min

Ready

1

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 7332% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 76mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 14%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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