| 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 <RHOMMEL@IX.NETCOM.COM>
On THU, 9 NOV 1995 170615 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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