Basmati Rice, Black-Eyed Peas and Sunflower Seeds

Basmati Rice, Black-Eyed Peas and Sunflower Seeds

Serves 8
Mushrooms and red bell peppers combine with black-eyed peas in this flavorful vegetarian entrée. Sunflower seeds add a crunchy finish, but pumpkin seeds taste great with this dish, too.
  • 2 cups raw basmati rice
  • 2 tablespoons extra virgin olive oil or canola oil
  • 1 medium yellow onion, chopped
  • 1 (8-ounce) package button mushrooms, sliced
  • 1 red bell pepper, cored, seeded and chopped
  • Gluten-free tamari to taste
  • 6 cups cooked black-eyed peas* (or 4 (15-ounce) cans, rinsed and drained)
  • Salt, to taste
  • 1/4 cup roasted sunflower seeds
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Cook rice according to package instructions.

Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, red pepper and tamari. Cook, stirring often, until mushrooms release their liquid, about 7 minutes. Add black-eyed peas and salt and cook until heated through, about 5 minutes. Spoon black eyed-pea mixture over cooked rice, garnish with sunflower seeds and serve.

*If preparing beans from scratch, soak overnight and cook on stove top or in pressure cooker until tender.
Learn to Cook Beans
Nutritional Info: 
Per Serving: 390 calories (70 from fat), 7g total fat, 1g saturated fat, 790mg sodium, 66g carbohydrates, (9 g dietary fiber, 2g sugar), 15g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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