Black-Eyed Pea & Shiitake Salad
For a chewier texture make this recipe with brown rice instead of white rice. In step 1, cook the rice about 25 minutes before adding the black-eyed peas.
  • 4 cups water
  • 1 cup rice
  • 1 teaspoon salt
  • 1 package (10 ounces) frozen black-eyed peas
  • 2 tablespoons olive oil
  • 3/4 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon pepper
  • 1 pound shiitake mushrooms, stems discarded and caps thinly sliced
  • 1 teaspoon tarragon
  • 1/2 pound sugar snap peas, strings removed
  • 4 scallions, thinly sliced

1. In a medium saucepan, bring the water to a boil. Add the rice and 1/4 teaspoon of the salt. Reduce to a simmer, cover, and cook for 5 minutes. Add the black-eyed peas, cover, and simmer until the rice and black-eyed peas are tender, about 15 minutes. Drain any liquid remaining in the pan.

2. Meanwhile, in a large bowl, whisk together 1 tablespoon of the olive oil, the remaining 3/4 teaspoon salt, the lemon juice, mustard, and pepper. When the rice and peas have finished cooking, add them to the bowl and toss to combine.

3. In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the mushrooms and tarragon, cover, and cook until the mushrooms are tender, about 5 minutes.

4. Add the sugar snaps and cook, uncovered, until tender, about 3 minutes. Add to the bowl with rice mixture. Add the scallions and toss again. Serve at room temperature or chilled.

Nutritional Information
Per serving: 402 calories, 8g total fat (1.2g saturated), 0mg cholesterol, 8.2g dietary fiber (1.3g soluble), 69g carbohydrate, 14g protein, 707mg sodium.
Good source of: fiber, thiamin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time