Hoppin' John II

Recipe Ingredients

2 cups	320g / 11oz	Quick-cooking brown rice
1		Black-eyed peas - (16 to 20 oz)
1 1/2 tablespoons	22ml	Olive oil
2 tablespoons	30ml	Onions - chopped (large)
1 tablespoon	15ml	Garlic clove - minced (medium)
3 tablespoons	45ml	Tomatoes - chopped (medium)
1/4 cup	36g / 1.3oz	Finely-chopped fresh basil
		= (or 1 tbspn dried basil)
1 teaspoon	5ml	Chopped fresh thyme
		= (or 1/4 tspn dried thyme)

Recipe Instructions

Cook rice according to package directions. Meanwhile, drain black-eyed peas, reserving liquid. Rinse peas under cold running water and set aside.

In large pot or Dutch oven, heat oil over medium heat. Add onions, and cook, stirring often, until softened, about 12 minutes. Add garlic, and cook, stirring often, until onions are golden, about 5 minutes.

Stir in tomatoes, basil, thyme and 1/4 cup water, and bring to a boil. Reduce heat and simmer until tomatoes have softened, about 5 minutes.

Stir in rice and black-eyed peas until well combined. Season with salt and pepper to taste. Simmer until flavors have blended, 5 minutes. If necessary, add a little reserved liquid from peas as needed to keep mixture somewhat moist. Serve hot.

This recipe yields 4 to 6 servings.

Per Serving: 422 Cal; 12g Prot; 7g Total Fat (2 Sat. Fat); 79g Carb.; 0mg Chol; 285mg Sod.; 8g Fiber.

Source:
Vegetarian Times, February 2002

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