Black-Eyed Peas and Brown Rice

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* Exported from MasterCook *

 

Black-Eyed Peas and Brown Rice

 

Recipe By :Vir2oso by Foodvision

Serving Size : 6 Preparation Time :0:20

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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4 cups cooked long-grain brown rice -- cold

1 1/4 cups water

1 onion -- chopped

2 celery stalks -- chopped

2 garlic cloves -- chopped

1/4 teaspoon ground pepper

3 cups frozen black-eyed peas

1 pound butternut squash -- peeled, seeded, cubed

1 red bell pepper -- cored, 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 frying 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 pepper sauce and, stirring and tossing

frequently, simmer until heated through, about 5 minutes.

 

To serve, transfer to a bowl.

 

S(Illustration):

" http://www.vir2oso.com/display.cfm?recipeid=201 & & servingsnew=no "

T(Cooking):

" 0:25 "

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Per Serving (excluding unknown items): 300 Calories; 2g Fat (5.5% calories from

fat); 12g Protein; 61g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 38mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

NOTES : This grain-and-legume mixture is a true Southern-style comfort food akin

to Hoppin' John. Buy frozen, cooked black-eyed peas, or start with the dried

legume and cook up a batch yourself, freezing any extra for future meals.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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