| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Stews | 6 | Servings | |
INGREDIENTS
| 3 | tb | Canola oil |
| 1 | c | Diced onion |
| 2 | lg | Cloves garlic minced |
| 3/4 | c | Diced celery |
| 1/2 | c | Diced carrots |
| 1 | ts | Dried thyme |
| 2 | ts | Paprika |
| 1/2 | ts | Salt |
| pn | Cayenne pepper | |
| 1 | Bay leaf | |
| 1 | Red bell pepper * | |
| 1 | Green bell pepper * | |
| 1 | c | Cooked blackeyed peas |
| 1 | cn | Plum tomatoes 28 oz., chopped |
| 3 1/4 | c | Defatted vegetable broth |
| 2 | md | Zucchini 1/2" dice |
| 1 1/2 | c | Uncooked long-grain white rice |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
* seeded and chopped Heat oil in a large, heavy pot. Add the onion and cook over lowheat to wilt for 10 min, stirring. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer. Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to medium-low and cook, partially covered, for 10 min. for flavors to blend. Adjust seasonings. One-half hour before serving, add zucchini and bring mixture to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 min. Stir in the parsley and serve immediately. Notes: After adding the rice, cook this dish no longer than the 20 min. called for. Be sure to add the exact amount of broth called for. Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish, crab cakes. Recipe By: The New York Times Submitted By RHOMMEL <[email protected]> On THU, 9 NOV 1995 170615 ~0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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