Black-Eyed Pea-Basmati Salad (Guy Fieri) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
1/2 cup dried black-eyed peas, rinsed |
kosher salt |
1/2 cup basmati rice |
1 teaspoon minced garlic |
1/4 cup thinly sliced red onion |
1/2 cup finely chopped red bell pepper |
1/3 cup spanish olives, halved |
2 tablespoons coarse-grain dijon mustard |
4 tablespoons apple cider vinegar |
3 tablespoons extra-virgin olive oil |
1 tablespoon honey |
1 tablespoon chopped fresh cilantro |
kosher salt and freshly ground pepper |
Directions:
1. Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil and cook 4 minutes. Remove from the heat, cover and let sit 1 hour. Drain, then return to the saucepan with 1 cup fresh water. Bring to a simmer and cook, partially covered, until just al dente, about 10 minutes. Let cool in the liquid.
2. Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic. Bring to a simmer, cover and cook 16 minutes. Remove from the heat and let cool, then fluff with a fork.
3. Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teaspoon salt and 1 teaspoon pepper in a nonreactive bowl. Adjust the seasoning if necessary.
4. Assemble the salad: Drain the peas and toss with the rice in a large bowl. Add the onion, bell pepper and olives, then add the dressing and toss. Refrigerate until ready to serve.
5. Photograph by Andrew Mccaul
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