Rice Pilaf W/green Beans & Black-eyed Peas Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 cup: Long grain rice, preferably
1/4 tsp: Pepper,
-Basmati,
1 dash: Pepper,
1 package: (10-oz)black-eyed peas,
2 tbsp: Lemon juice,
-frozen,
4 tbsp: Vegetables garlic,
1/4 lbs: Green beans, cut into 1/2"
1 centiliter: Garlic, minced
-pieces,
1/4 tsp: Salt,
2 tsp: Ground coriander,
1 tbsp: Fresh cilantro, chopped
1/2 tsp: Tumeric,
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. + Boneys Advertisement.
Brought to you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 02-11-95
Source from luhu.jp
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. + Boneys Advertisement.
Brought to you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 02-11-95
Source from luhu.jp