Black Eyed Peas And Brown Rice Recipes

EASY BLACK EYED PEAS AND RICE (INSTANT POT/STOVE TOP!)

Steps:

• Drain and rinse black-eyed peas in a colander

BLACK-EYED PEAS AND BROWN RICE

Steps:

• Put the rice in a large bowl and 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, 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 pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
• To serve, transfer to a bowl.

BLACK-EYED PEAS AND RICE

Steps:

• Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.

BLACK-EYED PEAS AND RICE

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
• Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

BROWN RICE WITH BLACKEYED PEAS & VEGGIES

Steps:

• Heat 1 T oil in a heavy skilet with a tight-fitting lid on medium heat. Add rice, stirring for 5 minutes or until grains are lightly roasted. Add broth or water, cover tightly and cook for 45 minutes.
• in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.

BROWN RICE SALAD WITH BLACK-EYED PEAS

Steps:

• In a large serving bowl, combine the rice, black-eyed peas, onion, celery, pecans, and parsley; set aside.
• In a small bowl, combine the oil, vinegar, thyme, salt, and cayenne.
• Mix well, then pour the dressing over the salad; toss to combine and serve.

BLACK-EYED PEAS AND RICE

Steps:

• Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
• In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
• Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.