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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This rendition of the traditional southern side dish is served chilled. Ingredients:
6 1/2 cups (or more) chicken stock or canned low-salt chicken broth |
2 cups dried black-eyed peas |
2 bay leaves |
3 teaspoons minced fresh thyme |
1/8 teaspoon plus 1/4 teaspoon cayenne pepper |
1 1/4 cups water |
2/3 cup long-grain white rice |
1/4 teaspoon salt |
1/2 cup corn oil or olive oil |
3 tablespoons apple cider vinegar |
1 cup chopped red and/or yellow bell pepper |
1/2 cup chopped red onion |
red lettuce leaves |
Directions:
1. Combine 6 1/2 cups stock, black-eyed peas, bay leaves, 2 teaspoons thyme and 1/8 teaspoon cayenne pepper in heavy large saucepan. Bring to boil. Reduce heat; simmer uncovered until black-eyed peas are tender, adding more stock if necessary to keep peas submerged and stirring occasionally, about 1 1/4 hours. Drain well; discard broth and bay leaves. Transfer black-eyed peas to large bowl.
2. Bring 1 1/4 cups water to boil in heavy medium saucepan. Add rice and salt. Bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Transfer warm rice to bowl with black-eyed peas.
3. Whisk oil, vinegar, 1 teaspoon thyme and 1/4 teaspoon cayenne in small bowl. Add dressing to black-eyed pea mixture; toss. Stir in bell pepper and red onion. Season with salt and pepper. Chill at least 45 minutes and up to 6 hours.
4. Arrange lettuce on plates. Spoon salad into lettuce leaves and serve.
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