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Baltimorean Beans and Rice

Baltimorean Beans and Rice
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WebMD Recipe from

Rice and beans come together to make a simple way to get both complex carbohydrates and protein in a single vegetarian meal. Throw in fantastic versatility at pennies per serving and you've got yourself not just the backbone of the vegetarian diet for runners but also a universal staple food. In this recipe, black-eyed peas take the place of beans.

  • 1 cup
    dry brown rice
  • 4 cups
    black-eyed peas
  • onion, chopped
  • 1 clove
    garlic, minced
  • 1 tablespoon
    vegetable oil
  • 2 cups
    kale, chopped
  • 2 teaspoons
    cider vinegar
  • 2 teaspoons
    vegan Worcestershire sauce, (can substitute with regular Worcestershire sauce)
  • 1/2 cup
    frozen corn, thawed
  • 1 teaspoon
    Chesapeake-style seafood seasoning
  1. Put brown rice and water together in a pot with a lid.  Use the ratio of 1.5 cups water to 1 cup rice.  Set the heat to maximum, and bring the rice/water to a boil uncovered.  Then put the lid on the pot, and reduce the heat to low/simmer.  If your lid has a steam valve, keep it closed.  Let the rice simmer for 20 minutes. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. 
  2. Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes.  Add the garlic and fry for an additional 5 minutes.  Stir in the peas and heat through. Fry the kale with the peas and onion mixture for a few minutes until wilted.  Add the cider vinegar, Worcestershire sauce, and corn, heat through.  Sprinkle rice with the Old Bay seasoning.  Add salt and pepper to taste. Serve the pea mixture with the rice.
Nutritional Information

Makes: 4 servings
  • Calories396
  • Carbohydrates99.5 g
    • Dietary fiber41.2 g
  • Cholesterol0 mg
  • Fat0 g
    • Saturated fat0 g
  • Sodium126 mg
  • Protein37.7 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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