Vegetarian Black-Eyed Peas & Rice |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From The Black Family Reunion cookbook. While growing up, my grandmother, rhoda Weekes, was known among family and friends as the master of black-eyed peas and rice. You may think I'm exaggerating, but I can remember folks coming from throughout the tri-state area if they heard Mother was cookin' up a pot. I'd watch her throw a bit of this and a dash of that into the kettle. It still warms my spirit to remember her creating her magical dish, while I kept her company in her big, beautiful kitchen. I'm no longer a meat-eater, so the following is my vegetarian version of Rhoda Weekes' black-eyed peas and rice.-Susan L. Taylor, Editor-in-Chief, Essence Magazine Ingredients:
1 cup black-eyed peas, rinsed and drained |
4 cups water |
3 bouillon cubes, vegetable, small |
2 garlic cloves, crushed |
1 tablespoon vegetable oil |
1 tablespoon cilantro, minced |
1 tablespoon parsley, minced |
1 teaspoon salt (optional) |
1/2 teaspoon pepper |
1 onion, large, chopped |
2 scallions, medium, chopped |
1 teaspoon thyme leaves, dried |
1 tomato, large, chopped |
1 cup rice, long-grain, uncooked |
Directions:
1. Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using) and pepper. Cover. Simmer 15 minutes.
2. Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
3. Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.
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