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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.
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May 31st, 2013 at 7:33 am
This is the recipe that I have chosen to start back on my McDougall diet. I love it just the way it was printed first. No changes were made and I love it.