Rice pilaf w/green beans & black-eyed peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Long grain rice; preferably Basmati; |
| 1 | pack | (10-oz)black-eyed peas; frozen |
| ¼ | pounds | Green beans; cut into 1/2\" pieces |
| 2 | teaspoons | Ground coriander; |
| ½ | teaspoon | Tumeric; |
| ¼ | teaspoon | Pepper; |
| 1 | dash | Pepper; |
| 2 | tablespoons | Lemon juice; |
| 4 | tablespoons | Vegetables garlic; |
| 1 | clove | Garlic; minced |
| ¼ | teaspoon | Salt; |
| 1 | tablespoon | Fresh cilantro; chopped |
Directions
(1). Steam or boil green beans about 6 minutes, set asided. Prepare rice and black-eyed peas according to directions, set aside. (2).
Combine coriander, cumin, tumeric, cayenne pepper, cinnamon, lemon juice and 1 tb of water in a small cup. Mix well and set aside. (3).
In a large skillet, heat oil over medium heat, stir in onion and garlic until brown, add spice mixture, cook 1 minute. (3). Add precooked rice, black-eyed peas and green beans. Add salt. Gently stir over medium heat, adding water if necessary. Simmer covered for 4 minutes. Sprinkle cilantro. Serves 6-8. Source: The San Diego Union-Tribune, Food Section, Feb 9, 1995. + Boney's Advertisement.
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Submitted By NANCY O'BRION On 02-11-95