| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Beans |
4 |
servings |
INGREDIENTS
| 2/3 |
c |
Fat-free less-sodium chicken broth |
| 1/4 |
c |
Uncooked long grain rice |
| 15 |
oz |
Cooked black-eyed peas; divided OR one can |
| 1/2 |
c |
Frozen corn; thawed |
| 1/2 |
ts |
Hot sauce |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 4 1/2 |
oz |
Chopped green chiles OR one can |
| 4 |
sl |
Bacon |
| 1/2 |
c |
Thinly sliced green onions |
| 1 |
|
Clove garlic; minced |
| 10 |
oz |
Thinly sliced green cabbage OR one bag |
| 2 |
|
Tomatoes; each cut into 8-wedges |
INSTRUCTIONS
Bring broth to a boil in a small saucepan; add rice. Cover, reduce heat,
and simmer 20 minutes or until tender.
Drain peas. In a large bowl, mash 3/4 cup peas with a potato masher. Stir
in remainmg peas, cooked rice, corn, hot sauce, salt, pepper, and chives.
In a large nonstick skillet, cook bacon over medium heat until crisp.
Remove bacon from pan, reserving 2 teaspoons bacon drippings in pan and 2
teaspoons bacon drippings in a small bowl; crumble bacon and set aside. Add
onions and garlic to skillet; saute 2 minutes over medium heat. Stir onion
mixture into pea mixture.
Heat reserved 2 teaspoons bacon drippings in skillet over medium heat. Add
cabbage; saute 4 minutes or until crisp - tender. Arrange 1/2 cup cabbage
mixture on each of 4 plates; top each with 4 tomato wedges and 3/4 cup pea
mixture. Sprinkle with crumbled bacon. Serves 4.
[Per serving: Calories 200 (22% from fat), Fat 6g (1g saturated), Protein
11g, Carbohydrate 31g, Fiber 5g, Chol 6mg, Iron 2mg, sodium 593 mg, Calcium
74 mg]
Notes: Serves 4. Time: 30 min Prep; 30 mins cook. *Recipe from "HEALTHY
COOKING: The lighter side of meat," by Sheridan Warrick in Health, October
1998.
Recipe by: Health (Oct 1998)
Posted to EAT-LF Digest by "danis@w-link.net" <Danis@w-link.net> on Sep 20,
1998, converted by MM_Buster v2.0l.
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