2 cups raw basmati rice
2 tablespoons extra virgin olive oil or canola oil
1 medium yellow onion, chopped
1 (8-ounce) package button mushrooms, sliced
1 red bell pepper, cored, seeded and chopped
Gluten-free tamari to taste
6 cups cooked black-eyed peas* (or 4 (15-ounce) cans, rinsed and drained)
Salt, to taste
1/4 cup roasted sunflower seeds
Cook rice according to package instructions.
Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, red pepper and tamari. Cook, stirring often, until mushrooms release their liquid, about 7 minutes. Add black-eyed peas and salt and cook until heated through, about 5 minutes. Spoon black eyed-pea mixture over cooked rice, garnish with sunflower seeds and serve.
*If preparing beans from scratch, soak overnight and cook on stove top or in pressure cooker until tender.