Yellow-eyed pea risotto
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Yellow-eyed peas, soaked |
| 2 | teaspoons | Olive oil |
| 1 | medium | Onion, chopped |
| 1 | each | Carrot, sliced thinly |
| ½ | cup | Jasmine rice |
| 1 | teaspoon | Rosemary |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Thyme |
| 2 | cups | Stock |
| 1 | large | Tomato, diced |
| 3 | tablespoons | Tomato paste |
| Salt & pepper | ||
| Parsley, chopped | ||
Directions
Cook yellow-eyed peas in fresh water until tender, about 45 minutes.
Drain & rinse. Set aside.
Heat oil in a large pot & cook the onion for a few minutes. Add the carrot & saute for 5 minutes. Stir in the rice & the herbs & stir fry for 1 minute. Add the stock, tomato & tomato paste. Bring to a boil, stirring often to prevent sticking. Reduce heat & simmer, stirring frequently, until the rice is cooked, 25 to 35 minutes.
Season with salt & pepper & serve garnished with parsley.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 10-18-94