Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

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