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40 minutes
Prep: 20 minutes
Cook: 20 minutes
469 calories per serving view nutrition facts
8 servings
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| 3 | cups | rice | hot cooked |
| 1 1/2 | cups | black-eyed peas | cooked |
| 1 | tablespoon | dijon mustard | |
| 1 | teaspoon | salt | or to taste |
| 1 | x | black pepper | freshly ground, to taste |
| 3 | tablespoons | red wine vinegar | |
| 3/4 | cup | olive oil, extra-virgin | |
| 1 | medium | onion | minced |
| 1 | each | garlic clove | |
| 1 | large | carrot | and grated |
| 1/4 | cup | chives | or parsley, fresh, minced |
| 1 | head | radicchio | or boston lettuce, for garnish |
Can be prepared a day ahead and stored in the refrigerator.
Allow it to come to room temperature before serving.
Cook the rice and the peas in advance.
VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved.
Drizzle in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.
Mix in the onion, garlic, carrot and chives or parsley.
Bring to room temperature before serving.
Serve surrounded with radicchio or lettuce.
| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 328mg | 14% |
| Total Carbohydrate 63.0g | 21% |
| Dietary Fiber 3.0g | 11% |
| Sugars 2.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 35% | Vitamin C | 4% | |
| Calcium | 6% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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