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Lime Rice and Black-Eyed Peas Recipe - Vegetarian Times

Lime Rice and Black-Eyed Peas

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This tasty dish reheats well.

  • 8Servings

Ingredients

  • 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
  • 1/3 cup chopped fresh cilantro
  • 1 Tbs. nutritional yeast
  • 1/2 Tbs. dried marjoram
  • 1 tsp. liquid aminos

Preparation

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.

Nutrition Information

  • Calories: 189
  • Carbohydrate Content: 37 g
  • Fat Content: 2 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Sodium Content: 216 mg
  • Sugar Content: 3 g