Email to Phyllis_ aka_ Filus      

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