Not-So-Dirty Rice
photo by Pellerin
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Yields:
-
7 cups of salad
- Serves:
- 12
ingredients
- 1 cup dried black-eyed peas, soaked, cooked, drained (don't use canned mushy and yucky-looking)
- 2 cups white rice, cooked
- 3⁄4 cup extra virgin olive oil
- 4 scallions, sliced (~1/4 - 1/2 cup)
- 5 roma tomatoes, juiced, seeded, and diced (~2 cups, or use 1 pint of grape or cherry tomatoes, halved)
- 1⁄2 tablespoon Tabasco sauce
- 1⁄2 - 3⁄4 cup cilantro leaf, fresh, julienned
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons fresh lime juice
- 1 tablespoon of fresh mint, chopped
directions
- Pick through dry beans, rinse, and soak in water overnight at room temperature. Simmer for ~1½ hours, until JUST tender. Cool, drain, rinse.
- In a large bowl, mix the all ingredients thoroughly. Cover and refrigerate several hours. Taste for need of extra salt & pepper – may need another ¼ teaspoon.
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RECIPE SUBMITTED BY
Pellerin
Eugene
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers