| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
Meatless, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Chopped onion |
| 1/4 |
c |
White vinegar |
| 1 1/4 |
c |
Dried black-eyed peas |
| 5 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Olive oil |
| 1 1/3 |
c |
Chopped onion |
| 3 |
|
Cloves garlic, minced |
| 1 |
c |
Long-grain rice, uncooked |
| 1 |
ts |
Dried whole oregano |
| 1/4 |
ts |
Hot sauce |
| 2/3 |
c |
Diced lower-salt reduced-fat cooked ham, (3 ounces) |
INSTRUCTIONS
Combine 1/4 cup plus 2 tablespoons chopped onion and white vinegar. Let
stand 30 minutes; drain and set aside.
Sort and wash dried black-eyed peas; place in a large Dutch oven. Add 5-1/2
cups water and salt; bring to a boil. Cover, reduce heat, and simmer for 35
minutes.
Heat oil in a small skillet over medium heat. Add 1-1/3 cups onion and
garlic; saute 5 minutes or until tender. Remove from heat, and add to peas.
Stir in rice, oregano, and hot sauce; cover and simmer 15 minutes. Stir in
ham, and cook an additional 10 minutes. Yield: 6 servings (serving size: 1
cup pea mixture and 1 tablespoon onion mixture).
NOTES : Serve with onion mixture.
Posted to MC-Recipe Digest V1 #357
Recipe by: Cooking Light, Jan/Feb 1993, page 55
From: Terry Pogue <tpogue@idsonline.com>
Date: Sat, 28 Dec 1996 15:49:41 -465800
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”