Popeye's Pick-Me-Up
Yield
2 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
spinach
chopped |
|
| 3 | ounces |
okra
sliced |
|
| 3 | ounces |
sweet red bell peppers
|
|
| 3 | ounces |
split peas
cooked |
|
| 1 ½ | tablespoons |
sunflower oil
|
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
tarragon leaves
|
|
| ½ | teaspoon |
salt
|
|
| 3 | ounces |
rice
brown, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
spinach
chopped |
|
| 86.7 | ml/g |
okra
sliced |
|
| 86.7 | ml/g |
sweet red bell peppers
|
|
| 86.7 | ml/g |
split peas
cooked |
|
| 23 | ml |
sunflower oil
|
|
| 2.5 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
tarragon leaves
|
|
| 2.5 | ml |
salt
|
|
| 86.7 | ml/g |
rice
brown, cooked |
|
Directions
Steam spinach, okra and pepper for 7 minutes or until tender.
Purée split peas in blender along with oil, soy sauce, tarragon, salt and 2 ounces water until mixture achieves sauce consistency.
Pour split peas over vegetables and brown rice and serve warm.
