Ingredients

The following ingredients have 8 Servings
  • 2 cups raw basmati rice
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 (8.0-ounce) package button mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 teaspoon gluten-free tamari
  • 6 cups cooked black-eyed peas* (or 4 (15-ounce) cans, rinsed and drained)
  • 1/2 teaspoon fine sea salt
  • 1/4 cup roasted sunflower seeds

Instruction

  • Place rice in a fine mesh strainer and rinse until the water runs nearly clear, about 1 minute. 
  • Transfer to a medium saucepan and add 3 cups water. 
  • Bring to a boil over medium heat. Reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 15 minutes. 
  • Remove from the heat and rest with the lid still on for 5 minutes. Set aside.
  • Meanwhile, heat oil in a large saucepan over medium-high heat. 
  • Add onion, mushrooms, red pepper and tamari. 
  • Cook, stirring often, until mushrooms release their liquid, about 7 minutes. 
  • Add black-eyed peas and salt and cook until heated through, about 5 minutes. 
  • Spoon black eyed-pea mixture over cooked rice, garnish with sunflower seeds and serve.
  • *If preparing beans from scratch, soak overnight and cook on stove top or in pressure cooker until tender.&nbsp;<a href="http://www.wholefoodsmarket.com/recipes/food-guides/beans">Learn to Cook Beans</a>