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

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