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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Black-Eyed Peas and Brown Rice

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Black-Eyed Peas and Brown Rice Empty Black-Eyed Peas and Brown Rice

    Post by Lobo Wed 20 Jan 2016, 1:14 am

    Black-Eyed Peas and Brown Rice Img27l
    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.





    • 47

    Ingredients:


    • 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

    Directions:

    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 Wed 08 Feb 2023, 11:00 am