Black-Eyed Peas And Brown Rice

[Guest guest]

Black-Eyed Peas And Brown Rice

 

4 cups cooked cold long-grain brown rice

1 1/4 cups water

1 onion, chopped

2 celery stalks, chopped

2 garlic cloves, minced

1/4 teaspoon freshly-ground black pepper

3 cups frozen black-eyed peas

1 butternut squash, about 1 lb, peeled, seeded, cut

into cubes

1 red bell pepper, stemmed, seeded, finely chopped

1/2 teaspoon hot-pepper sauce

 

Put the rice in a large bowl and gently separate the

grains and break apart any lumps.

In a large fry pan, bring the water, onion, celery,

garlic and pepper to a boil, stirring frequently. Add

the black-eyed peas and squash and return to a boil,

stirring frequently. Reduce heat to low, cover and

simmer, stirring occasionally, until the peas and

squash are tender and most of the water has

evaporated, about 20 minutes.

Add the rice, bell pepper and hot-pepper sauce;

simmer, stirring and tossing frequently, until heated

through, about 5 minutes. To serve, transfer to a

bowl.

Serves 6.

 

 

 

______________________________\

____

oneSearch: Finally, mobile search

that gives answers, not web links.

http://mobile./mobileweb/onesearch?refer=1ONXIC