Best Black Eyed Peas And Brown Rice Recipes

Black-Eyed Peas and Brown Rice image

Provided by Dancer

Categories Brown Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups cooked long grain brown rice, cold
1 1/4 cups water
1 onion, chopped
2 celery ribs, chopped
2 cloves garlic, chopped
1/4 teaspoon ground pepper
3 cups frozen black-eyed peas
1 lb butternut squash, peeled,seeded,cubed
1 red bell pepper, cored,finely chopped
1/2 teaspoon hot pepper sauce

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

ARRO OR BULGUR (OR BROWN RICE?) WITH BLACK-EYED PEAS, CHARD AND FETA image

Categories Bean

Yield 6 servings

Number Of Ingredients 13

1 pound black-eyed peas
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 to 2 serrano peppers, minced (optional)
1 bay leaf
Salt to taste
1 bunch Swiss chard (about 1 pound), stemmed, leaves washed in two changes of water, stems diced if wide and fleshy, discarded if thin and stringy
1/4 cup chopped fresh dill or cilantro
Freshly ground pepper to taste
3 cups cooked farro or bulgur
1 red pepper, cut in small dice, for topping
2 ounces feta, crumbled

Steps:

1. Rinse the beans and pick over to check for stones. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles. Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf. Bring to a boil, reduce the heat to low, and skim off any foam that rises. Cover and simmer 30 minutes. 2. Add salt to taste and the remaining garlic. A handful at a time, stir in the chard. As the greens wilt, stir in another handful, until all the greens have been added. Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender. 3. Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes. Add salt and freshly ground pepper to taste. 4. Spoon farro or bulgur into bowls or onto plates. Top with the beans. Top the beans with diced red pepper and crumbled feta, and serve.