Black-Eyed Pea and Mushroom Salad

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Black-Eyed Pea and Mushroom Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup fresh lemon juice

1/3 cup reduced-sodium vegetable broth

1/3 cup red wine vinegar

3 tablespoons extra-virgin olive oil

1 1/4 teaspoons salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon hot pepper sauce

1/2 pound button mushrooms -- thickly sliced

1/4 pound shiitake mushrooms -- trimmed and thinly sliced

1 cup long-grain rice

1 package frozen black-eyed peas -- (10-ounce)

1 package frozen green peas -- (10-ounce)

4 scallions -- thinly sliced

8 large lettuce leaves

 

WORKING TIME: 20 MINUTES

TOTAL TIME: 35 MINUTES

 

1. In a medium bowl, combine the lemon juice, broth, vinegar, oil, 1/4

teaspoon of the salt' the black pepper, and hot pepper salt, Add the button

and shiitake mushrooms, tossing to coat.

 

2. In a medium saucepan, bring 4 cups of water to a boll. Add the rice and

1/4 teaspoon of the salt, reduce to a simmer, cover, and cook for 5 minutes.

Add the black-eyed peas, cover, and simmer until the rice and black-eyed

peas are tender, about 15 minutes. Add the green peas and cook until just

heated through, about 30 seconds. (If any liquid remains, drain the rice

mixture.)

 

3. Add the rice mixture to the bowl with the mushrooms. Slit III the

scallions and the remaining -3/4 teaspoon salt. Serve at room temperature or

chill for up to 8 hours. To serve, place 2 1 lettuce leaves on each of 4

plates and top with the salad mixture.

 

Helpful hint: You can make the salad with 3/4 pound button mushrooms instead

of using both shiitakes and button mushrooms.

 

FAT: 12G/24%

CALORIES: 452

SATURATED FAT: 1.8G

CARBOHYDRATE: 73G

PROTEIN: 16G

CHOLESTEROL: OMG

SODIUM: 817MG

 

Source:

" Great Taste-Low Fat Meatless Main Dishes, Time Life Books "

 

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Per Serving (excluding unknown items): 385 Calories; 11g Fat (24.3% calories

from fat); 9g Protein; 68g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

714mg Sodium. Exchanges: 4 Grain(Starch); 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0