Greek cuisine · Dough, Pasta & Rice

Rice with Black-Eyed Peas

Rice with black-eyed peas, onion and plenty of dill, simmered in a pot with olive oil.

Ingredients · for 4 servings

• 300 g black-eyed peas (dried)
• 200 g long-grain rice
• 2 onions
• 1 bunch dill
• 2 cloves garlic
• 2 tbsp tomato paste
• 90 ml olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Soak the black-eyed peas in cold water for 1 hour, drain and cook in fresh water for 25–30 min. until soft but still holding their shape; reserve the cooking water.
2. Finely dice the onions and chop the garlic, then sweat both in half the olive oil over medium heat for 6 min. until translucent.
3. Stir in the tomato paste and toast for 1 min. until it darkens and loses its sharpness.
4. Add the drained peas, pour in 600 ml of the cooking water, season with salt and pepper and simmer for 5 min.
5. Sprinkle in the rice and cook covered over low heat for 18–20 min. until the liquid is absorbed and the rice is soft; then let stand covered for 5 min. to finish steaming.
6. Fold in the finely chopped dill, the remaining olive oil and the juice of half a lemon, and serve lukewarm with the remaining lemon wedges.