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.

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