Lime Rice and Black-Eyed Peas

• 1 cup raw short-grain brown rice
• 2 1/2 cups vegetable broth, boiling
• 1 tsp. olive oil
• 1 large shallot, minced
• 1/2 cup thinly sliced scallions
• 2 large fire-roasted chilies, seeded and diced
• 1 15-oz. can black-eyed peas
• Juice of 1 lime
• 13 cup chopped fresh cilantro
• 1 Tbs. nutritional yeast
• 1/2 Tbs. dried marjoram
• 1 tsp. liquid aminos

1. Combine rice with broth, and bring to a boil.
2. Reduce heat to low, and cook, covered, for 40 minutes, or until liquid is absorbed.
3. Remove from heat, and set aside.
4. Heat oil in a large saucepan for 1 minute over medium-high heat.
5. Add shallot, scallions and chilies, and cook for 3 minutes.
6. Add black-eyed peas and rice, and reduce heat to low.
7. Add lime juice, cilantro, yeast, marjoram and aminos.
8. Cover, and cook mixture for 10 minutes, stirring occasionally.

shortgrain brown rice, vegetable broth, olive oil, shallot, scallions, chilies, blackeyed peas, lime, fresh cilantro, nutritional yeast, marjoram, liquid aminos

Taken from www.vegetariantimes.com/recipe/lime-rice-and-black-eyed-peas/ (may not work)