BLACK-EYED PEA/RICE SALAD
This is a salad, I got from Guy Fieri's Collection on the Cooking Network Site. I have put it together for our New Years Day Buffet, I doubled the recipe and used a half of red, yellow and orange bell peppers. I also tossed in approx 1/2 cup of chopped cilantro. Tomorrow with the leftovers I might toss in a chopped jalapeno for zip.
Provided by katie in the UP
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
- Bring to boil and cook 4 minutes.
- Remove from the heat, cover and let sit for 1 hour.
- Drain, then return to the saucepan with 1 cup fresh water.
- Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
- Let cool in liquid.
- Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic.
- Bring to a simmer, cover and cook 16 minutes.
- Remove from the heat and let cool, then fluff with fork.
- Dressing:.
- Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
- Adjust the seasoning to suit your tastes.
- Drain the peas and toss with the rice in a large bowl.
- Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.
Nutrition Facts : Calories 161.5, Fat 8.6, SaturatedFat 1.2, Sodium 174.9, Carbohydrate 19.2, Fiber 2, Sugar 4.8, Protein 2.4
BLACK EYED PEAS WITH RICE
Steps:
- Heat the vegetable oil in a saucepan over medium-high heat. Add the onion and garlic to the pan and cook until the onion is translucent. Season the mixture with salt, and pepper, to taste. Add the rice, stirring to coat the grains in the oil. Pour in the water, and stir to separate the rice. Bring the ingredients to a boil, and at this point, reduce the heat to a simmer, and place a lid over the pot. Cook the rice until tender, about 15 minutes.
- Add the black eyed peas to the pot 5 minutes before the end of the cooking process.
- Transfer the finished dish to a bowl, let it cool slightly, and garnish with the mint.
BLACK-EYED PEA-BASMATI SALAD
Provided by Guy Fieri
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil and cook 4 minutes. Remove from the heat, cover and let sit 1 hour. Drain, then return to the saucepan with 1 cup fresh water. Bring to a simmer and cook, partially covered, until just al dente, about 10 minutes. Let cool in the liquid.
- Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic. Bring to a simmer, cover and cook 16 minutes. Remove from the heat and let cool, then fluff with a fork.
- Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teaspoon salt and 1 teaspoon pepper in a nonreactive bowl. Adjust the seasoning if necessary.
- Assemble the salad: Drain the peas and toss with the rice in a large bowl. Add the onion, bell pepper and olives, then add the dressing and toss. Refrigerate until ready to serve.
BLACK-EYED PEA STEW WITH RICE
This is a variation of Hopping John. It's usually a New Years Day item around our house, as the Black-eyed peas, are for good luck.And it also contains rice, which is for abundance, and pork, which is for the future.
Provided by KittyKitty
Categories Stew
Time 1h52m
Yield 10 cups
Number Of Ingredients 17
Steps:
- Saute pork in 1 tablespoon hot oil in a Dutch oven over medium-high heat 8-10 minutes. Remove pork and set aside.
- Add remaining 1 tablespoon oil to Dutch oven. Sauté onion and next 4 ingredients in hot oil 5 minutes. Stir in oregano and thyme, cook, stirring often, 2 minutes.
- Add peas, broth and bay leaf, bring to a boil, cover, reduce heat, simmer stirring occasionally 45 minutes.
- Stir in tomatoes, simmer, stirring occasionally, 20 minutes. Stir in reserved pork, salt and next 3 ingredients. Remove and discard bay leaf. Serve over rice.
Nutrition Facts : Calories 319.5, Fat 10.6, SaturatedFat 3, Cholesterol 60.8, Sodium 1087.8, Carbohydrate 26.9, Fiber 6.7, Sugar 1.9, Protein 29.4
SOUTHERN BLACK-EYED PEAS AND RICE SALAD
Make and share this Southern Black-Eyed Peas and Rice Salad recipe from Food.com.
Provided by cannedfood
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the broth and 1/4 cup of water to a boil in a medium saucepan over a high heat. Stir in the rice and cover the pan, reduce the heat to medium-low and simmer gently for about 20 minutes or until rice is tender and the broth is absorbed. Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette and toss gently to combine. Serve immediately or cool and serve at room temperature.
- Nutritional Information Per Serving: Calories 241; Total Fat 7 g; Cholesterol 0 mg; Sodium 873 mg; Carbohydrate 38 g; Fiber 3g; Protein 8g.
Nutrition Facts : Calories 125.9, Fat 0.3, SaturatedFat 0.1, Sodium 17.8, Carbohydrate 27.6, Fiber 1.2, Sugar 0.6, Protein 2.8
BLACK-EYED PEAS AND BROWN RICE
Make and share this Black-Eyed Peas and Brown Rice recipe from Food.com.
Provided by Dancer
Categories Brown Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 599.3, Fat 4.4, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 124.3, Fiber 10.7, Sugar 4.6, Protein 16.8
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