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1/4 cup (62 mL) black-eyed peas cooked in 1 L of water
1/4 cup (62 mL) sultanas
1 medium shallot, minced
1 cup (250 mL) jasmine rice, uncooked
2 Tbsp (30 mL) butter
2 Tbsp (30 mL) olive oil

Cook peas in water until soft, but still firm (about 20 minutes). In the meantime sauté shallots and sultanas together in butter. Add cooked peas. In two litres of water, add a little bit of salt and cook rice for 12--15 minutes. Drain the remaining liquid from the rice. Mix rice with sultanas and peas.

Add two tablespoons (30 mL) olive oil to the pot and add rice/peas mixture. Put the mixture back on the stove, cover the pot tightly. Let simmer at very low heat for 15--20 minutes and serve.

Source: alive #209, March 2000