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.

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 02-11-95

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