Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Black Eyed Pea Rice Pilaf
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- #64690
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups black-eyed peas, cooked and drained
2 cups enriched rice, cooked 3/4 of the way
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced white onion
1 tablespoon fresh thyme
4 cloves garlic, minced
3 tablespoons olive oil
1 cup chicken stock
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
directions
In a saute pan, cook the peppers, garlic and oil. Add all herbs, rice and chicken stock to pan.
Cook the rice through. This should take about 10 minutes until the rice softens and the stock reduces.
Add the peas and cook for 5 more minutes. Serve on a platter.
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savoryrecipes
nutrition data
Nutritional data has not been calculated yet.
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