| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegan |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Cooked or canned (rinsed |
|
|
And drained) black-eyed |
|
|
Peas |
| 1/3 |
c |
Chopped onion |
| 6 |
tb |
Distlled white vinegar |
| 1 1/2 |
c |
Cooked brown rice |
| 2 |
tb |
Water |
| 1 |
|
10-oz pkg. frozed chopped |
|
|
Spinach, thawed and well |
|
|
Drained |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Baco Bits (optional) |
INSTRUCTIONS
WHOLESOME HARVEST
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:
“God: He holds the future…”