Black Eyed Peas and Brown Rice

Ingredients

• 1 C Brown Rice
• 1 Bay Leaf
• 1 Vegetarian Chicken Bouillon
• 2 t Cilantro, dried
• ½ t Kosher Salt
• 2 t Tomato Paste
• 2 t Red Miso
• 3 T Tamari or low-sodium Soy Sauce
• 1 T Water
• 1 T Olive Oil, divided
• 2 oz Cremini Mushrooms, thinly sliced
• 1 C Red Onion, diced (about ½ medium onion)
• 2 Carrots, sliced into coins, about 1 C
• 1 Broccoli head, chopped into bite-size florets (or 6 oz frozen florets, thawed)
• 1 inch Ginger, minced, about 1.5-2 T
• 4 Garlic cloves, minced, about 1.5 T
• 1 can Black Eyed Peas, 15 oz, rinsed
• Freshly Ground Black Pepper, to taste
• Kosher Salt, to taste

Instructions

1. 1 Prepare The Rice According To Package: Prepare the rice according to package directions, adding the bay leaf, bouillon, cilantro and salt at the beginning. Let rest 5 minutes then fluff with a fork.
2. 2 Whisk The Tomato Paste, Miso, Water: Whisk the tomato paste, miso, water and tamari together in a small bowl, set aside.
3. 3 Heat ½ T Oil In A: Heat ½ T oil in a sauté pan over medium heat. Add the mushrooms and cook until beginning to brown. Add the remaining oil, ginger and garlic and stir for about one minute, until fragrant.
4. 4 Add The Onion, Carrots And Broccoli: Add the onion, carrots and broccoli, season with a pinch of salt and a generous few grinds of black pepper. Cook until tender (If using frozen broccoli, do not add it until the onion and carrots are tender).
5. 5 Add The Tomato Paste/Soy Mixture, Stirring: Add the tomato paste/soy mixture, stirring to coat the vegetables. Add the black eyed peas and fold continuously until the sauce has thickened. Season to taste.
6. 6 To Serve, Re-Fluff The Rice And: To serve, re-fluff the rice and place half in a bowl. Top with ⅓ of the vegetable mixture.