Brown Rice With Blackeyed Peas & Veggies |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Super easy and you can even freeze these Ingredients:
2 cups long grain brown rice |
2 tablespoons olive oil |
4 cups vegetable broth or 4 cups water |
2 (14 ounce) cans black-eyed peas |
1 cup zucchini, sliced |
1 cup summer squash, sliced |
1 small red onion, chopped |
1 cup tomato, diced |
fresh parsley |
fresh basil |
salt & pepper |
Directions:
1. Heat 1 T oil in a heavy skilet with a tight-fitting lid on medium heat. Add rice, stirring for 5 minutes or until grains are lightly roasted. Add broth or water, cover tightly and cook for 45 minutes.
2. in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.
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