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See below ingredients and instructions of the recipe
1 1/2 c Yellow-eyed peas, soaked 1/2 ts Thyme
2 ts Olive oil 2 c Stock
1 md Onion, chopped 1 lg Tomato, diced
1 ea Carrot, sliced thinly 3 tb Tomato paste
1/2 c Jasmine rice Salt pepper
1 ts Rosemary Parsley, chopped
1/2 ts Sage
Cook yellow-eyed peas in fresh water until tender, about 45 minutes.
Drain rinse. Set aside.
Heat oil in a large pot cook the onion for a few minutes. Add the
carrot saute for 5 minutes. Stir in the rice the herbs stir
fry for 1 minute. Add the stock, tomato tomato paste. Bring to a
boil, stirring often to prevent sticking. Reduce heat simmer,
stirring frequently, until the rice is cooked, 25 to 35 minutes.
Season with salt pepper serve garnished with parsley.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 10-18-94
English celebrity chef also known as The Naked Chef. BBC food television shows.

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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