Black-Eyed Basmati Salad

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

1
Watch how to make this recipe.
2
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.
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WaterWater
PeasPeas
SaltSalt
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Sauce PanSauce Pan
Frying PanFrying Pan
3
Remove the pot from heat, cover and let it sit for 1 hour.
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PotPot
4
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.
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WaterWater
PeasPeas
5
Let cool.
6
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.
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GarlicGarlic
WaterWater
RiceRice
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Sauce PanSauce Pan
7
Let cool. Fluff the rice with a fork and set aside.
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RiceRice
8
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.
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SeasoningSeasoning
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9
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.
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Red PepperRed Pepper
Red OnionRed Onion
OlivesOlives
PeasPeas
RiceRice
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10
Add the dressing and toss. Refrigerate if not using immediately.
DifficultyExpert
Ready In2 hrs
Servings6
Health Score5
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