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Field Peas & Rice - w

Source of Recipe

Low-Fat Cooking for Dummies � Lynn Fischer
Field Peas & Rice - w
Serves: 8

1-1/2 c. English peas � or � 1 10-oz. pkg. frozen peas

2 c. dry rice (brown or a mixture of white, brown and wild)
6 c. water
8 oz. baby carrots � or � 6 medium carrots, quartered
3 stalks celery, cut into 4 �in. lengths
2 large garlic cloves, peeled and sliced
12 pearl onions, peeled � or � 1 large onion, peeled and chopped
2 medium tomatoes, quartered
3 T. dried parsley
2 tsp. chicken-flavored bouillon granules � or � 2 bouillon cubes

1 15-oz. can seasoned field peas, drained
1 large lime, quartered
Optional: Hot pepper sauce

Shuck the peas or bang the frozen on the counter to separate and loosen them; set aside.

In a large soup pot, combine the next 9 ingredients. Bring to a boil, cover and lower the heat, and simmer on low for 1 hour stirring occasionally.

Stir in field and fresh peas and cook 2-3 minutes or until hot. Serve with lime wedges and hot sauce if desired.

One serving equals: 2 gm fat (0.5 gm saturated�9 gm protein�8 gm fiber�52 gm carbohydrate�0 cholesterol�473 mg sodium�258 calories ++++ WWP: 4