Fragrant RICE and Black-Eyed Pea Saute

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* Exported from MasterCook *

 

Fragrant Rice and Black-Eyed Pea Saute -ww

 

Recipe By : Weight Watchers Versatile Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : *New-Acq Grains

Legumes Weight Watchers

 

Amount Measure Ingredient -- Preparation Method

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DIRECTIONS:

2 teaspoons olive oil

1 onion -- chopped

4 plum tomatoes -- diced

2 cups cooked Brown Rice

15 ounces cooked blackeyed peas -- rinsed and drained

3 tablespoons chopped flat-leaf parsley

1 tablespoon chopped basil

2 teaspoons minced rosemary

1 teaspoon minced thyme

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

DIRECTIONS: In a large nonstick skillet, heat the oil. Add the onion; cook,

stirring as needed, until softened, about 5 minutes. Add the tomatoes;

cook, stirring, 1 minute. Stir in the rice, peas, parsley, basil, rosemary

and thyme; cook, tossing gently, until heated through, about 3 minutes.

Stir in the lemon juice, salt and pepper.

 

SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat.

 

PER SERVING: 235 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg

Cholesterol, 515 mg Sodium, 43 g Total Carbohydrate, 5 g Dietary Fiber, 8 g

Protein, 65 mg Calcium.

 

For similar recipes see Weight Watchers Versatile Vegetarian

 

>EMAIL from kitpath (Pat Hanneman) 3/99 elf, veg-rec

 

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NOTES : Fresh herbs really wake up black-eyed peas and rice. If you prefer

to use fresh, dried or frozen peas, substitute 1 1/2 cups cooked peas for

the canned.

 

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