SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 165.3
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 228.1 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 5.0 g

View full nutritional breakdown of Sleek - Kale, Black Eyed Peas and Rice calories by ingredient
Report Inappropriate Recipe

Sleek - Kale, Black Eyed Peas and Rice

Submitted by: BABACHAN

Introduction

This is a Middle Eastern Dish, usually made with Bulgar wheat instead of brown rice. (I don't like Bulgar Wheat, so I substitute the rice.) This is a Middle Eastern Dish, usually made with Bulgar wheat instead of brown rice. (I don't like Bulgar Wheat, so I substitute the rice.)
Number of Servings: 6

Ingredients

    1/2 c. dried black eyed peas
    2 1/2 c. water
    1 lb. kale, removed from large stem, sliced and boiled
    1 c. cooked brown rice
    1 large red or yellow onion, sliced thinnly
    2 TBS. olive oil
    salt
    pepper
    lemon juice
    cayenne pepper, optional

Directions

Start by placing olive oil in a large frying pan and cooking the onions over medium high heat. When the onions become wilted, lower the heat to medium and cook until brown and caramelized. Remove from heat if done before the following are ready to cook.

Before cooking peas, sort them on a plate to remove any foreign objects such as stones or stems. Rinse two or three times in cool water. Remove any peas that float to the top.
Place dried black eyed peas in 2 1/2 cups of water in a 2 qt. saucepan. Bring to a boil and then simmer, covered for about 15 minutes or until just tender. Do not overcook.

Cook 1/2 cup brown rice as directed on package and set aside. (Great for left over rice.)

Bring a large pot of salted water to a boil and boil kale until wilted. (Remove the large stems of the kale then cut into strips and rinse well before cooking.) When wilted, drain and set aside until onions are caramelized.

When onions, rice, kale and peas are all cooked. Add rice, peas and kale to the large frying pan and stir gently until combined. Add salt, pepper(s) and lemon juice. Adjust seasoning if needed. Serve hot.

Serving Size: makes about 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BABACHAN.






Great Stories from around the Web


Rate This Recipe