1 cup Dried black-eyed peas
1 tbsp Vegetable oil
1 medium Onion, chopped
1 Clove garlic, minced
1 small Red or green bell pepper, stemmed, seeded, finely chopped
1/2 tsp Crushed red pepper flakes, or to taste
1 tbsp Fresh thyme, chopped (or 1 teaspoon dried thyme, crushed)
1 Bay leaf
1/2 cup Long-grain white rice
1 1/2 cup Chicken broth
1/4 tsp Salt, or to taste
1/2 tsp Freshly ground black pepper
|
|
1. Place dried peas in a colander and rinse thoroughly with cold water, picking through and discarding shriveled or discolored peas. In a large bowl, cover peas with about 1 quart water; soak overnight. Drain and discard water; rinse again.
2. Place pease in a large pan with about 5 cups water. Bring to a boil, reduce the heat and simmer, uncovered, about 25 to 30 minutes, until just tender. Drain.
3. While the peas are cooking, heat oil in a large nonstick skillet over medium heat. Add the onion, garlic and bell pepper; saute 5 minutes. Add the crushed pepper flakes, thyme and bay leaf. Cook 1 minute. Then stir in the rice, broth, salt and pepper. Bring to a boil, reduce the heat, cover and cook 15 minutes.
4. Stir in the cooked peas, cover and cook an additional 5 minutes. Discard bay leaf and adjust the seasonings before serving.
NOTES : Adapted from "Low-Fat Soul" by Jonell Nash. MC formatted 2/25/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 2/12/97
Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@sprintmail.com> on Feb 26, 1997.
|
|
