Vegan: Steve Cobble's Rice and Peas

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* Exported from MasterCook *

 

Steve Cobble's Rice and Peas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup pigeon or black-eyed peas

1 1/2 cups dry rice

1 tablespoon vegetable oil

1 medium Spanish onion, finely chopped

1 teaspoon sugar

1 carrot, peeled and finely diced

2 cloves garlic, finely chopped

1 tablespoon fresh thyme, chopped

1/4 teaspoon allspice

1/2 teaspoon cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

1 tablespoon fresh cilantro, chopped

salt and freshly ground pepper to taste

 

Soak the peas in plenty of water and set aside overnight. The next day, drain

the peas well and rinse with cold water. Place in saucepan and cover with

water. Bring to a boil and cook just until tender, approximately 1 hour. Drain

the peas, reserving a cup of the cooking liquid for later, just in case the rice

and peas are too dry for your taste. When the beans are almost ready, cook the

rice in plenty of boiling salted water until done, about 20 minutes. Drain and

refresh under cold water. Set aside. In a large sauce pot, heat the oil. Add

the onion, sugar, carrot and celery and cook over low heat, stirring

occasionally, until soft, approximately 15 minutes. Add the garlic and cook for

1 minute. Add the thyme, allspice, cumin, turmeric, cayenne and the cooked

peas. Add 1/2 cup of the reserved pea liquid and cook this mixture for 10

minutes over medium heat, stirring occasionally. Add the rice to the peas with

a little more of the reserved pea liquid, if required. Add the cilantro and

salt and pepper to taste and serve immediately.

 

Source:

" The Boston Globe "

 

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Per Serving (excluding unknown items): 37 Calories; 4g Fat (83.4% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other

Carbohydrates.

 

 

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