Black Rice Peas

This black rice and peas dish is a simple, colorful recipe that works for lunch or dinner. It’s naturally gluten-free and packed with texture and flavor. The firm bite of rice pairs well with sweet green peas, red onion, garlic, and sun-dried tomatoes. This is also a great kosher side dish.

Black rice, also known as “forbidden rice” from how coveted it was in Ancient China, is rich in antioxidants and has a nutty flavor. It holds its shape when cooked and adds depth to any dish.

Why You’ll Love This Black Rice Peas Recipe

• Easy to make. This is a classic one bowl meal. Just cook the rice and add everything to a bowl and toss together for a delicious and hearty salad.
• Not the typical side. Using rice as the base and filling in with extra fresh veggies helps to make this a more hearty and satisfying meal.
• High in fiber. Using whole grain rice along with a lot of hearty vegetables helps to amp up the amount of fiber in this whole bowl to help support and feed our gut microbes.

How to make Black Rice Peas

Ingredients

• 1 cup uncooked black rice
• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 2 cloves garlic
• 2 cups fresh or frozen peas (thawed if frozen)
• ¼ cup nutritional yeast
• 2 tablespoons chopped sun-dried tomatoes
• 2 tablespoons fresh mint leaves, sliced

Directions

1. Boil the rice in 4 cups of water until the rice softens. (Note that this will not get as soft as white rice; it will stay firm.)
2. Drain the rice and transfer it to a large bowl.
3. Heat the olive oil in a skillet over medium-high heat.
4. Add the onion and cook for 5 minutes, stirring occasionally.
5. Add the garlic and peas and cook until peas are done, about 10 minutes.
6. Turn off the heat and mix in the nutritional yeast.
7. Add the pea mixture to the rice, together with the sun-dried tomatoes and mint leaves, and mix.
8. Serve warm or cold.

Recipe reprinted from Easy Vegan Breakfasts and Lunches by Maya Sozer with permission from Page