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Lime Rice and Black-Eyed Peas

Vegetarian Times Issue: June 1, 2004   p.34

This tasty dish reheats well.

Directions

1. Combine rice with broth, and bring to a boil. Reduce heat to low, and cook, covered, for 40 minutes, or until liquid is absorbed. Remove from heat, and set aside.

2. Heat oil in a large saucepan for 1 minute over medium-high heat. Add shallot, scallions and chilies, and cook for 3 minutes. Add black-eyed peas and rice, and reduce heat to low. Add lime juice, cilantro, yeast, marjoram and aminos. Cover, and cook mixture for 10 minutes, stirring occasionally.

Member Rating: 1111

ingredient list

SERVES 8

  • 1 cup raw short-grain brown rice
  • 2 1/2 cups vegetable broth, boiling
  • 1 tsp. olive oil
  • 1 large shallot, minced
  • 1/2 cup thinly sliced scallions
  • 2 large fire-roasted chilies, seeded and diced
  • 1 15-oz. can black-eyed peas
  • Juice of 1 lime
  • 1/3 cup chopped fresh cilantro
  • 1 Tbs. nutritional yeast
  • 1/2 Tbs. dried marjoram
  • 1 tsp. liquid aminos

Nutritional Information

Per SERVING:

Calories 189
Protein 6g
Total Fat 2g
Carbs 37g
Sodium 216mg
Fiber 4g
Sugar 3g
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Comments

By patb on Feb 07, 2011:
Are the fire roasted chiles from a can or do I use fresh chiles roasted at home? I don't have access to a charcoal grill and would have to roast them on the stove. Thanks
By terri Lescelius on Feb 12, 2011:
what are aminos and where do you get them (it?)
By FrannyFLy on Feb 16, 2011:
Terri, I think that the aminos in the recipe are Bragg's liquid aminos, which can be found in most (if not all) health food stores and many regular grocery stores. Soy sauce or tamari could be substituted, but the Bragg's is much lower in sodium. hth :)

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