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Limpin Susan's Date
Ingredients:
3/4 cup dried black-eyed peas
2 cups boiling water
1/2 small onion, minced
1/4 cup chopped celery, mostly leaves
2 3/4 cups fat-free chicken broth
1/2 cup converted long grain rice (white)
1/2 teaspoon salt
1 teaspoon cumin
hot pepper sauce
1 tablespoon minced fresh parsley
1 tablespoon Take Control Light spread
Procedure:
1. Cover peas with boiling water and let rest for one hour. Pour water off and rinse and drain.
2. Combine onion, celery with 1/2 cup of the stock in a 2 1/2 quart sauce pan. Cover and cook over medium high heat
until tender, about 3 or 4 minutes.
3. Add the peas and remaining stock, cover and bring to a boil over medium high heat. Reduce heat to simmer and cook
peas until tender, about 15 or 20 minutes.
4. Stir in the rice, salt, cumin and hot pepper sauce. Cover and simmer until rice is tender, about 20 minutes.
5. Toss with spread, parsley and serve!
Serving Size:
4 servings
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