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Vegetarian Times Issue: June 1, 2004 p.34
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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.
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SERVES 8
Per SERVING:
| Calories | 189 |
| Protein | 6g |
| Total Fat | 2g |
| Carbs | 37g |
| Sodium | 216mg |
| Fiber | 4g |
| Sugar | 3g |
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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
what are aminos and where do you get them (it?)
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 :)