Marinated Black-Eyed Pea and Rice Salad

 
3 cups water
3/4 cup brown basmati rice, rinsed, and drained
3/4 cup wild rice, rinsed, and drained
1 - 15 oz. can black-eyed peas, rinsed, and drained
1/2 cup. carrot, finely diced
1/2 cup celery, finely diced
1/2 cup green pepper, destemmed, deseeded, and finely diced
1/3 cup red onion, finely diced
1/4 cup freshly chopped parsley
1/3 cup white wine vinegar
3 T. olive oil
1 T. garlic, minced
1 T. Dijon mustard
1 t. dried thyme
1 t. ground cumin
1 t. chile powder
1/2 t. salt
1/2 t. freshly ground black pepper
 

In a medium saucepan, place the water, and bring to a boil. Add the brown basmati and wild rice, stir, cover, reduce the heat to low, and simmer for 40 minutes. Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Using a fork, fluff the cooked rice, and set aside to cool completely. Transfer the cooled rice to a medium bowl. Add the black-eyed peas, carrot, celery, green pepper, red onion, and parsley, and toss gently. In a small bowl, place the remaining ingredients, and whisk well. Pour the dressing over the salad and toss gently to combine. Set the salad aside for 15 minutes or more, to allow the flavors to blend before serving.

Yield: 1 1/2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett