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| 2 Tasse | Black-eyed peas; cooked |
| 3 Tasse | Long-grain rice; cooked |
| 1/2 Tasse | red onion chopped |
| 1/4 Tasse | celery chopped |
| 1 | Jalapeno pepper seeded, minced |
| 1/4 Tasse | Fresh chervil or parsley; loosely packed |
| 1/4 Tasse | Fresh mint; loosely packed |
| 1 | cloves garlic |
| 1/2 Teelöffel | salt |
| 3 Esslöffel | Lemon juice; freshly squeezed |
| 1/4 Tasse | olive oil |
| 1/4 Teelöffel | black pepper freshly ground |
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Combine peas, rice and next three ingredients in a large bowl.
Place herbs and garlic on a cutting board, and sprinkle evenly with salt. Finely chop herbs and garlic. Sprinkle herbs over rice mixture and stir gently.
Combine lemon juice, oil and pepper. Stir into rice mixture. Makes 6 cups.
This recipe, from John Martin Taylor's __The New Southern Cook__, was
into MasterCook by Terri Law, 8/22/96.
exceptionally original...so says Southern Living.
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