| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Beans & leg, Lowfat, Seattle tim |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried black-eyed peas |
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
sm |
Red or green bell pepper, stemmed, seeded, finely chopped |
| 1/2 |
ts |
Crushed red pepper flakes, or to taste |
| 1 |
tb |
Fresh thyme, chopped (or 1 teaspoon dried thyme, crushed) |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Long-grain white rice |
| 1 1/2 |
c |
Chicken broth |
| 1/4 |
ts |
Salt, or to taste |
| 1/2 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
1. Place dried peas in a colander and rinse thoroughly with cold water,
picking through and discarding shriveled or discolored peas. In a large
bowl, cover peas with about 1 quart water; soak overnight. Drain and
discard water; rinse again.
2. Place pease in a large pan with about 5 cups water. Bring to a boil,
reduce the heat and simmer, uncovered, about 25 to 30 minutes, until just
tender. Drain.
3. While the peas are cooking, heat oil in a large nonstick skillet over
medium heat. Add the onion, garlic and bell pepper; saute 5 minutes. Add
the crushed pepper flakes, thyme and bay leaf. Cook 1 minute. Then stir in
the rice, broth, salt and pepper. Bring to a boil, reduce the heat, cover
and cook 15 minutes.
4. Stir in the cooked peas, cover and cook an additional 5 minutes. Discard
bay leaf and adjust the seasonings before serving.
NOTES : Adapted from "Low-Fat Soul" by Jonell Nash. MC formatted 2/25/97 by
MsRooby@sprintmail.com
Recipe by: Seattle Times 2/12/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on
Feb 26, 1997.
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