2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked
1/2 cup red onion, chopped
1/4 cup celery, chopped
1 jalapeno pepper, seeded and minced
1/4 cup fresh chervil or parsley, loosely packed
1/4 cup fresh mint, loosely packed
1 clove garlic
1/2 teaspoon salt
3 tablespoons lemon juice, freshly squeezed
1/4 cup Thick Water
1/4 teaspoon black pepper, freshly ground

Combine blackeyed peas, rice and next three ingredients in a large bowl. Place herbs and garlic on a cutting board, and sprinkle evenly with salt. Finely chop herbs and garlic. Sprinkle herbs over rice mixture and stir gently.

Combine lemon juice, oil (or thick water) and pepper. Stir into rice mixture. Makes 6 cups.

Posted on the McDougall Recipe Board

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