Black-Eyed Peas and Brown Rice
Serves 6
Ingredients:
4 cups cooked, cold, long-gram brown rice
1 ¼ cups water
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
¼ teaspoon freshly ground pepper
3 cups cooked black-eyed peas
1 butternut squash, about one pound, peeled, seeded, and cut into cubes
1 red bell pepper, stemmed, seeded and finely chopped
½ teaspoon hot pepper sauce
Directions:
Put rice in a large bowl. 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 squash and return to a boil, again
stirring frequently.
Reduce 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 hot-pepper sauce. Simmer, stirring and tossing frequently, until
heated through, about 5 minutes. To serve, transfer to a bowl.