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
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Nutritional Information
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Nutritional analysis per serving (6 servings)
219 calories; 8 grams fat; 7 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 201 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 servings
Preparation
- 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.
- 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.
1 hour
Dining and Cooking