1 c. black eyed peas
3 c. water
1 bay leaf
1 clove garlic, sliced
1/2 tsp. ground marjoram
1/2 c. onion, chopped
1/2 c. brown rice
Dash of pepper
1 tsp. dry mustard
1 tbsp. lemon or lime juice

Soak peas overnight in water to cover. Discard the soaking water and add 3 cups fresh water, bay leaf, garlic and marjoram. Bring to a boil, lower heat to simmer and cook 40 minutes. Now stir in the rice, black pepper and mustard. Continue to cook in a covered pot on simmer for 1 hour. Taste and add lemon or lime juice if necessary. Makes 4 cups.