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Category:Vegetables - Author:N/A- Contributor:
Acadiana Rice 'n Blackeyed Peas
Ingredient:


  • One 16 ounce can blackeyed peas, drained
  • One 10-ounce can rotel tomatoes, drained
  • 3 cups rice, cooked
  • 1/2 teaspoon garlic salt
  • 2 tablespoons olive oil
  • 1/2 cup bell pepper, minced
  • 1/2 cup onion, minced
  • 1 teaspoon garlic, minced
  • 1/2 cup green onions, thinly



Direction:

Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Saute 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8" Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.


Serves 6.

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Pick of the Week
Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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