Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Brown Rice And Peas
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- #72161
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
3 tablespoons olive oil
1/2 cup finely chopped red onions
1/2 cup finely chopped red bell peppers
1 package (10 ounce size) baby peas
3 cups cooked brown rice
2 tablespoons finely minced fresh herbs (basil, parsley, oregano or a mix of any)
salt and pepper, to taste
directions
In large frying pan, heat oil over high heat. Saute onion for about 1 minute. Add red pepper and peas: cook an additional 3 to 4 minutes or until peas are tender. Stir in rice and herbs. Salt and pepper to taste. Serve.
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nutrition data
162 calories, 6 grams fat, 24 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
I am trying this tonight.
September 5, 2010
Not only was this brown rice recipe tasty, it was pretty with the flecks of green peas and red bell peppers. Definitely use fresh herbs if you can - but if you must use dried add half when you add the peas and the remaining half when you add salt and pepper. You'll get more flavor that way.