Basmati Rice, Black-Eyed Peas & Sunflower Seeds

Low Sodium, Dairy-Free, Gluten-Free, Vegan

Mushrooms and red bell pepper combine with black-eyed peas in this flavorful vegetarian entrée. Sunflower seeds add a crunchy finish - pumpkin seeds would taste great too.

Serves 6

2 cups raw basmati rice
2 tablespoons extra virgin olive oil or canola oil
1 medium yellow onion, chopped
8 large mushrooms, quartered
1 red bell pepper, chopped
gluten-free tamari to taste
6 cups cooked black-eyed peas* (or 4 (15-ounce) cans, drained)
salt to taste
1/4 cup roasted sunflower seeds

Cook rice according to package instructions.

Meanwhile, in a large saucepan, heat oil over medium-high heat. Add onion, mushrooms, red pepper and tamari. Cook, stirring often, until mushrooms give up their liquid, about 7 minutes. Add cooked black eyed peas and season to taste with salt. Stir until the dish is hot and serve over rice. Garnish with sunflower seeds.

*If preparing beans from scratch, soak overnight and cook on stove top or in pressure cooker until tender.
Learn how to cook beans

Nutrition Info

Per serving (11oz/304g-wt.): 330 calories (80 from fat), 9g total fat, 1g saturated fat, 10g protein, 54g total carbohydrate (10g dietary fiber, 8g sugar), 0mg cholesterol, 130mg sodium

Recipes

Basmati Rice, Black-Eyed Peas & Sunflower Seeds

Nutrition Info