"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Black-Eyed Peas and Brown Rice Recipe

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This recipe for Black-Eyed Peas and Brown Rice, by , is from 2008 S.O.S. Women's Retreat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
karen gorski
Added: Tuesday, June 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. cooked, cold, long-grain brown rice
1 1/4 c. water
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1/4 tsp freshly ground pepper
3 c. cooked 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:
Directions:
Put rice in a large bowl. 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, again stirring frequently. Reduce 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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