Black-Eyed Peas and Rice
Ingredients
- 1 cup of black-eyed peas, rinsed, soaked for 10 hours and drained
- 5 cups of water, divided
- 1 cup of brown rice
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups of finely chopped onions
- 2 cloves of garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon green chilies
- ½ teaspoon thyme
- Celtic Sea Salt
- Black Pepper
Instructions
- Cook the peas over boiling water for 40 minutes. Cook the rice for 35 minutes until tender. After the peas and rice have been cooked, in a separate large skillet add the garlic, onions, ginger, chili and saute for 5 minutes. Add the peas, salt and pepper, the molasses and if needed, more liquid. Cook the mixture, stirring occasionally for 20 minutes. Serve the peas over the rice.
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Dr. Kasia Kines, DCN MS MA CN CNS
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