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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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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