Persian Rice With Black-Eyed Peas and Raisins - 6 pts

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* Exported from MasterCook *

 

Persian Rice With Black-Eyed Peas and

Raisins - 6 pts

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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2 cups water

1 cup jasmine rice -- uncooked

2 Tbsp butter

1 medium shallot -- minced

1/4 cup sultanas -- or raisins,

currents, dried cherries, or dried cranberries

1 can black-eyed peas -- drained and

rinsed, or 1/4 cup dried peas cooked

 

 

 

 

 

 

 

 

In two cups of water, add a little bit of salt and

cook rice for 12--15

minutes. Drain the remaining liquid from the rice.

Keep warm in oven.

 

Sauté shallots and sultanas together in butter in a

large skillet. Add

cooked black-eyed peas. Heat thru.

 

Toss rice with sultanas and peas. Serve hot.

 

Serves 4 as a side dish.

 

Description:

" 6 pts "

Source:

" adapted from Alive magazine #209, March 2000 "

S(Formatted by Chupa Babi in MC):

" 10.15.07 "

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Per Serving (excluding unknown items): 280 Calories;

7g Fat (22.6%

calories from fat); 7g Protein; 48g Carbohydrate; 2g

Dietary Fiber; 16mg

Cholesterol; 273mg Sodium. Exchanges: 2 1/2

Grain(Starch); 0 Vegetable;

1/2 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 2155 0 0 904680 0 0 0 0 0 0 0 0

 

 

 

 

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