Dinner Tonight: Senegalese Rice and Peas
If you have around 45 minutes to spend in the kitchen, Dinner Tonight: Senegalese Rice and Peas might be an awesome gluten free, dairy free, and pescatarian recipe to try. This recipe serves 4. One serving contains 476 calories, 7g of protein, and 29g of fat. For 52 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 25 people have tried and liked this recipe. If you have onion, habanero pepper, rice, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. Overall, this recipe earns a solid spoonacular score of 44%. Similar recipes are Dinner Tonight: Senegalese Curried Carrot Soup, Dinner Tonight: Rice with Pigeon Peas (Arroz con Gandules), and Dinner Tonight: Green Peas And Sugar Snap Peas In Sesame Dressing.
Servings: 4
Ingredients:
1 cup dried black-eyed peas
1/2 cup red palm oil or canola oil
2 tablespoons fish sauce
1 habanero pepper, or to taste
1/2 onion
1 cup Djola red rice, or subsitute long grain rice
salt to taste
Equipment:
bowl
food processor
sauce pan
pot
blender
Cooking instruction summary:
Procedures 1 In a large bowl, cover peas with warm water and let stand twenty minutes, then drain. Place the soaked peas in a food processor and pulse a few times, just enough to loosen the skins. Cover with cold water and the skins should float to the top. Pour them away and discard. 2 Transfer peas to large saucepan and cover with 1 quart of water. Bring to a boil then simmer until tender, about 30 minutes. 3 Add rice to the pot and continue simmering, covered, for 15 minutes. 4 In the meantime, combine the onion, pepper, and fish sauce in a blender and blend into a puree. Stir mixture into the pot and simmer until the rice is tender, adding more water if necessary. Stir in the oil and serve.
Step by step:
1. In a large bowl, cover peas with warm water and let stand twenty minutes, then drain.
2. Place the soaked peas in a food processor and pulse a few times, just enough to loosen the skins. Cover with cold water and the skins should float to the top.
3. Pour them away and discard.
4. Transfer peas to large saucepan and cover with 1 quart of water. Bring to a boil then simmer until tender, about 30 minutes.
5. Add rice to the pot and continue simmering, covered, for 15 minutes.
6. In the meantime, combine the onion, pepper, and fish sauce in a blender and blend into a puree. Stir mixture into the pot and simmer until the rice is tender, adding more water if necessary. Stir in the oil and serve.
Nutrition Information:
covered percent of daily need
