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Shared by Sigi Mantel

Rice with Black Eyed Peas and Chard

Yield: 4-6 servingsTime: 1 H 50 min

Shared by Sigi Mantel

Rice with black eyed peas and chard in white floral bowl over salmon tablecloth.
Photographer: Armando Rafael. Food Stylist: Chris Barsch. Prop Stylist: Megan Hedgpeth.

Rice with Black Eyed Peas and Chard

Yield: 4-6 servingsTime: 1 H 50 min

Family Journey

Damascus, SyriaTel AvivHolon, Israel,
Gedera, Israel

This recipe from Syrian-Jewish cookbook author Sigi Mantel starts with dried black eyed peas, which are soaked first, then cooked with Swiss chard, and finally finished with rice. A squeeze of fresh lemon at the end brightens everything. If it’s your custom to not eat kitniyot during Passover, you can find plenty of other holiday recipes in our Passover collection.

Read more about Sigi’s family in “The Syrian Grandmother Who Taught Sigi Mantel Where to Find Happiness” and find her recipes for tahini sauce, Passover kibbeh, and matzo kebab.


  • ½ cup dried black eyed peas
  • 1 bunch white swiss chard leaves, roughly chopped
  • 1 cup long grain white rice 
  • 1 tablespoons oil
  • 1 teaspoon salt 
  • ¼ teaspoon pepper
  • Juice of ½ lemon


  • Step 1

    In a large bowl, completely submerge the black eyed peas in water. Soak for one hour, then drain and rinse.

  • Step 2

    In a heavy bottomed pot, heat the oil over medium heat. Saute the chard, stirring occasionally until it softens, about 5 minutes. Add the beans, season with salt and black pepper. Add 1/2 cup boiling water, cover and cook for about 30 minutes until the beans soften.

  • Step 3

    Add the rice and another 1 1/2 cups of water. Cover and cook on low heat for another 15-20 minutes until the rice is fluffy and the beans are tender.

  • Step 4

    Squeeze the lemon over the dish and lightly toss. Serve immediately.