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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: "
This traditional Southern dish is served on New Year
'
s Day for good luck
throughout the year.
"
Spray medium saucepan with nonstick cooking spray. Add sausage, if using;
cook over medium heat, stirring occasionally, 3 minutes, until lightly
browned. Add onion and celery; cook, stirring until onion is golden. Add
garlic; cook, stirring, 1 minute more.
Add broth, black-eyed peas, bay leaf and 2 cups water; bring to a boil.
Reduce heat, cover and simmer 1 hour, until peas are soft but not mushy.
Add rice, thyme and pepper; cover and simmer 15-20 minutes until rice is
just tender. Remove from heat; let stand 10 minutes, covered. Sprinkle
with scallions and parsley and serve.
Each serving (1-1/3 cup) with sausage provides: * 1 V, 1-1/2 P, 1 B, 10 C.
Per serving (with sausage): * 281 cal, 17 g pro, 45 car, * 4 g fat: 1 g
poly, 1 g mono, 1 g sat; * 302 mg sod, 19 mg chol.
Each serving (1-1/3 cup) without sausage provides: * 1 V, 1/2 P, 1 B, 10 C.
Per serving (without sausage): * 238 cal, 13 g pro, 45 g car, * 2 g fat: 0
g poly, 0 g mono, 0 g sat; * 50 mg sod, 0 mg chol.
Source: Wonderful World of Walnuts
&
Rice (Weight Watchers Magazine in
association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council Electronic format courtesy
of Karen Mintzias
| Ingredients:
4 Ounce(s) diced smoked turkey sausage or- ham (optional)
1 Cup(s) diced onion
1/2 Cup(s) diced celery
2 garlic cloves; minced
2 Cup(s) low-sodium chicken broth
4 Ounce(s) black-eyed peas
1 bay leaf
4 Ounce(s) long-grain white rice
1/2 Teaspoon(s) dried thyme
-1 pepper
1/4 Cup(s) chopped scallions
2 Tablespoon(s) minced parsley |
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