-----Gumbo--------.
Follow recipe on gumbo base container to
have cooked black-eyed peas and rice ready.
in 2 qt saucepan melt butter, stir in spinach and bacon, cook over med heat stirring occasionally until spinach is tender.
stir in black-eyed peas, rice and remaining ingredients (except cheddar cheese).
continue cooking stirring occasionally until heated through.
just before serving stir in cheddar cheese.
*10 oz pkg frozen chopped spinach, thawed and drained can be substituted for 4 cups fresh spinach.
In large bowl, combine cooked peas, rice, pimiento, peppers, ham and onions.
Pour dressing over all and toss thoroughly. Cover and refrigerate at least 2 hours.
Saut onion in butter until tender.
Add ground beef and brown. Stir in peas, rice, and tomatoes.
Mix well.
Spoon mixture onto a 2 qt. casserole.
Sprinkle cheese in over top.
Bake 350 degrees for 20 minutes or until cheese melt.
Serves 6 to 8 people.
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
0 minutes.
Meanwhile, place peas and onions in a large
n the drained black-eye peas and cook, covered, on full
Have cooked black-eyed peas and rice ready.
In 2 quart saucepan melt butter. Stir in spinach and bacon.
Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).
Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.
Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).
Just before serving, stir in Cheddar cheese.
Serve with hot corn bread!
trips.
For the Basmati Rice: In a 2-quart heavy
Saute seasonings in butter.
Add meat and cook about 10 minutes. Add peas, rice, and broth and transfer to rice cooker. Cook
until rice is done.
Heat oil in a pan.
Add mustard seeds and allow to crackle.
Add curry leaves and saute for a few brief seconds.
Add all the remaining ingredients.
Cook for 15 minutes.
Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.
Saute onions in butter until tender.
Add ground beef and brown.
Stir in black-eyed peas, rice and tomatoes.
Mix well. Spoon mixture into a 2-quart casserole.
Sprinkle cheese over top. Bake at 350\u00b0 for 20 minutes or until cheese is melted.
Serves 6 to 8.
Double recipe for larger servings.
l and butter in the rice cooker bowl.
When the
large scoop of Rumbi rice, a scoop of hot vegetables
hrough
Add already cooked rice
Stir quickly until sauces
lace rice in rice cooker bowl.
Add beef stock, parsley, thyme, peas
In a large skillet, saute mushrooms in butter. Set aside.
Warm condensed cream of mushroom soup and milk. When it comes to a slow bubble, add instant rice and cover. Let sit for at least 5 minutes.
While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
When the rice is tender, stir mushrooms and peas into the rice and season with salt and pepper to taste.
lear, strain well, put in rice cooker and add water, set
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.
Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.
Fry salt pork in Dutch oven to render fat.
Remove pork from fat with spoon.
Add water and black-eyed peas.
Cover and cook over low heat.
After 1 hour of cooking, test peas for taste and add salt if needed.
When peas are tender, add rice.
Cover and simmer until water is absorbed.