Marinated Black-Eyed Pea And Rice Salad

Recipe Ingredients

3 cups	711ml	Water
3/4 cup	120g / 4.2oz	Brown basmati rice - rinsed, drained
3/4 cup	120g / 4.2oz	Wild rice - rinsed, drained
1		Black-eyed peas - (15 oz) - rinsed, drained
1/2 cup	55g / 1.9oz	Finely-diced carrot
1/2 cup	55g / 1.9oz	Finely-diced celery
1/2 cup	73g / 2.6oz	Finely-diced seeded green pepper
1/3 cup	20g / 0.7oz	Finely-diced red onion
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
1/3 cup	78ml	White wine vinegar
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Chile powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

In a medium saucepan, place the water, and bring to a boil. Add the brown basmati and wild rice, stir, cover, reduce the heat to low, and simmer for 40 minutes.

Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam. Using a fork, fluff the cooked rice, and set aside to cool completely.

Transfer the cooled rice to a medium bowl. Add the black-eyed peas, carrot, celery, green pepper, red onion, and parsley, and toss gently.

In a small bowl, place the remaining ingredients, and whisk well. Pour the dressing over the salad and toss gently to combine. Set the salad aside for 15 minutes or more, to allow the flavors to blend before serving.

This recipe yields 1 1/2 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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