Wild Rice & Black-eyed Pea Pilaf
- Yield: 6 servings 1x
- 2 tbsp olive oil (or stock)
- 1/2 large onion, small dice
- 1 large carrot, small dice
- 1–2 stalks celery, small dice
- 2 cloves garlic, minced
- 6 cremini mushrooms, roughly chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 spears fresh asparagus (optional), tough ends removed, cut into 1 1/2 inch pieces
- 1/2 to 1 tsp chopped fresh thyme (or 1/4 to 1/2 tsp dried)
- 1/2 to 1 tsp chopped fresh rosemary (or 1/4 tsp ground rosemary)
- 1/2 tsp to 1 tsp chopped fresh sage (or 1/4 to 1/2 tsp dried)
- 1 1/2–2 c cooked wild rice (cook 1/2 c dry wild rice to get this amount)
- 1 1/2 c cooked black-eyed peas or small white beans (or one 14.5 oz can, drained and rinsed)
- Juice of 1/2 small lemon
- Heat oil in large skillet over medium heat. Add onion, carrot, celery, garlic, mushrooms, a generous pinch of salt and a few grinds of pepper. Sauté for 3 minutes.
- Add asparagus, if using, and herbs and sauté for another 2 minutes.
- Stir in cooked wild rice and black-eyed peas (or white beans) and lemon juice. Stir and heat through. Once fully heated, season to taste with salt and pepper.
- Serve warm.
- If using dried herbs, add in the first step to give them longer to rehydrate and release flavor.
- To quickly and easily remove tough ends from asparagus, grab the tough end with 1 hand and the middle of the spear with the other. Bend the spear until it snaps. Discard tough end.
- Quick tip: I always make large batches of whole grains and beans and freeze them in portion sizes I like to use. For this recipe, I just thawed the pre-cooked wild rice and black-eyed peas in a dish in the microwave on 60% power, stirring occasionally.
- Serving Size: 3/4 c
- Calories: 253
- Sugar: 4.4g
- Fat: 5.4g
- Saturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 43.4g
- Fiber: 6.5g
- Protein: 10.3g
- Cholesterol: 0mg