Fragrant rice and black-eyed pea saute -ww
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | Onion; chopped | |
| 4 | Plum tomatoes; diced | |
| 2 | cups | Cooked Brown Rice |
| 15 | ounces | Cooked blackeyed peas; rinsed and drained |
| 3 | tablespoons | Chopped flat-leaf parsley |
| 1 | tablespoon | Chopped basil |
| 2 | teaspoons | Minced rosemary |
| 1 | teaspoon | Minced thyme |
| 2 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
DIRECTIONS
DIRECTIONS: In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes; cook, stirring, 1 minute. Stir in the rice, peas, parsley, basil, rosemary and thyme; cook, tossing gently, until heated through, about 3 minutes.
Stir in the lemon juice, salt and pepper.
SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat.
PER SERVING: 235 Calories, 4 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 515 mg Sodium, 43 g Total Carbohydrate, 5 g Dietary Fiber, 8 g Protein, 65 mg Calcium.
For similar recipes see Weight Watchers Versatile Vegetarian NOTES : Fresh herbs really wake up black-eyed peas and rice. If you prefer to use fresh, dried or frozen peas, substitute 1½ cups cooked peas for the canned.
Recipe by: Weight Watchers Versatile Vegetarian Converted by MM_Buster v2.0l.