| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegan |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Cooked or canned, rinsed |
|
|
And drained) black-eyed, And drained black-eyed |
|
|
Peas |
| 1/3 |
c |
Chopped onion |
| 6 |
T |
Distlled white vinegar |
| 1 1/2 |
c |
Cooked brown rice |
| 2 |
T |
Water |
| 1 |
|
10-oz pkg. frozed chopped |
|
|
Spinach, thawed and well |
|
|
Drained |
| 1/4 |
t |
Pepper |
| 2 |
T |
Baco Bits, optional |
INSTRUCTIONS
In a large bowl, toss the black-eyed peas, rice, spinach, and onion
until completely combined. In a small bowl, stir together the vinegar,
water, and pepper. Pour over the salad and toss. Chill for at least a
few hours to let flavors blend. Sprinkle on the Baco Bits (if you use
them), toss again, and serve. Note: I've never made this with the
Baco Bits and think it is just fine without them. Note 2: One of
these days I'm going to have to try to redeem my reputation as a cook
and submit a <T>-ed recipe more complicated than "Dump all this stuff
together and put it in the refrigerator"!! From: "Hayes Theiling
Dorton, MPL Corporation" <hayes@mplvax.mpl.com> Fatfree Digest [Volume
9 Issue 19] July 10, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”