Brown rice pilaf with black-eyed peas & vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups long grain brown rice2 T olive oil4 cups vegetable broth or water2 cans black-eyed peas1 cup sliced zucchini1 cup sliced summer squash1/4 of a red onion, chopped1 can chopped tomatoesfresh parsleyfresh basilsalt & pepper to taste
Heat 1 T oil in a heavy skilet with a tight-fitting lid on medium heat. Add rice, stirring for 5 minutes or until grains are lightly roasted. Add broth or water, cover tightly and cook for 45 minutes.
in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.
Makes at least 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NICKINPA.
in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.
Makes at least 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NICKINPA.
Nutritional Info Amount Per Serving
- Calories: 191.9
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 465.4 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 6.4 g
- Protein: 5.0 g
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