Black-Eyed Basmati Salad
Black-Eyed Basmati Salad is a gluten free, dairy free, and vegetarian side dish. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 108 calories. A mixture of cilantro leaves, shallot, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 2 hours.
Instructions
Watch how to make this recipe.
In a small saucepan equipped with a lid, add 3 cups of the water and 1/2 teaspoon salt. Rinse the peas, and add them to the pan. Bring to a boil over medium heat and cook for 4 minutes.
Remove the pot from heat, cover and let it sit for 1 hour.
Drain the water from the peas, add 1 cup of fresh water and bring it to a simmer over low heat. Cook until the peas are al dente.
In a separate saucepan, add the rice, remaining 1 cup of water and the garlic. Bring to a simmer, cover and cook for 16 minutes.
Let cool. Fluff the rice with a fork and set aside.
In a glass or nonreactive bowl, add all of the ingredients and combine well. Adjust seasoning if necessary. Set aside until the salad is ready to assemble.
Drain off any liquid from the peas and add them to a large serving bowl. Make sure the rice is separated, then add it to the peas. Stir in the red onion, red bell pepper and olives.
Add the dressing and toss. Refrigerate if not using immediately.