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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1/2 cup uncooked long-grain rice |
2 cups fresh or frozen black-eyed peas |
2 teaspoons salt, divided |
1/4 cup fresh lemon juice |
2 tablespoons olive oil |
1 jalapeño pepper, seeded and minced |
1 garlic clove, pressed |
1/4 teaspoon pepper |
1/2 cup chopped celery |
1/2 cup loosely packed fresh parsley leaves, chopped |
1/4 cup loosely packed fresh mint leaves, chopped |
Directions:
1. Prepare rice according to package directions. Meanwhile, cook peas and 1 tsp. salt in water to cover in a large saucepan over medium-high heat, stirring often, 30 minutes or until tender; drain.
2. Whisk together lemon juice, next 4 ingredients, and remaining 1 tsp. salt in a large bowl. Stir in peas, rice, celery, parsley, and mint until blended. Cover and chill 2 hours. Season with salt to taste.
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