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Ingredients
1 cup dried black-eyed peas
1 cup uncooked rice
1 teaspoon ground ginger
4 inches lemon grass, bruised and cut into 4 sections, plus 1 stalk for garnish
1 cup coconut milk
½ teaspoon salt, or more to taste
½ teaspoon sugar
¼ cup cilantro
Black pepper to taste
Nutritional analysis per serving (6 servings)
32 grams carbs; 216 calories; 7 grams saturated fat; 8 grams fat; 1 gram fiber; 201 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash peas in a strainer; soak 4 hours in ample fresh water. When ready, boil 6 cups water in a 4-quart pot. Add peas, and maintain a low boil, uncovered, 25 minutes. Add all remaining ingredients but the extra lemon grass stalk and the cilantro; when mixture comes to a boil again, reduce to simmer, and cook, covered, 20 minutes.
- Step 2
Add cilantro and salt and pepper to taste. Adjust consistency to soupiness with water, if necessary, and serve in bowls, steaming hot, with an inch of fresh lemon grass.
Private Notes
Comments
This is a fantastic dish. Best thing I’ve had in weeks. I did sub chicken stock for 4 cups of the water but otherwise stuck to the recipe.
This is a fantastic dish. Best thing I’ve had in weeks. I did sub chicken stock for 4 cups of the water but otherwise stuck to the recipe.