Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Black-Eyed Pea | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 cup raw short-grain brown rice
- 2 1/2 cups vegetable broth, boiling
- 1 tsp. olive oil
- 1 large shallot, minced
- 1/2 cup thinly sliced scallions
- 2 large fire-roasted chilies, seeded and diced
- 1 15-oz. can black-eyed peas
- Juice of 1 lime
- 1/3 cup chopped fresh cilantro
- 1 Tbs. nutritional yeast
- 1/2 Tbs. dried marjoram
- 1 tsp. liquid aminos
- =
Directions
1. Combine rice with broth, and bring to a boil. Reduce heat to low, and cook, covered, for 40 minutes, or until liquid is absorbed. Remove from heat, and set aside.
2. Heat oil in a large saucepan for 1 minute over medium-high heat. Add shallot, scallions and chilies, and cook for 3 minutes. Add black-eyed peas and rice, and reduce heat to low. Add lime juice, cilantro, yeast, marjoram and aminos. Cover, and cook mixture for 10 minutes, stirring occasionally.