Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Black-Eyed Peas and Brown Rice



Posts : 16545
Thanked : 805
Join date : 2013-01-12

Black-Eyed Peas and Brown Rice

Post by Lobo on Wed Jan 20, 2016 8:14 am

Black-Eyed Peas and Brown Rice

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6
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.

  • Printer Friendly Version

  • 47


  • 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 tsp. freshly ground pepper
  • 3 cups frozen black-eyed peas
  • 1 butternut squash, about 1 lb., peeled, seeded and cut into cubes
  • 1 red bell pepper, stemmed, seeded and finely chopped
  • 1/2 tsp. 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.
Adapted from The Mayo Clinic Williams-Sonoma Cookbook, by John Phillip Carroll (Time-Life Books, 1998).

    Current date/time is Mon Oct 24, 2016 8:01 am