Creole Veggie Rice and Beans

photoThis recipe is slightly adapted from page 34 of the July/August issue of Vegetarian Times magazine. It is not the most beautiful dish, but the flavor is excellent. It makes 4 servings.







Creole Veggie Rice and Beans

2/3 cup Arborio rice
1 1/3 cups frozen black-eyed peas
1 cup peeled, cubed sweet potato
2 small bell peppers (preferably 1 green and 1 red), cut into ½-inch strips
8 fresh okra pods
1 cup coarsely chopped mustard greens, tightly packed
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon Creole mustard or any coarse-grain mustard
1 tablespoon molasses
Salt and Pepper
Hot Sauce

Coat grill basket or grill pan with cooking spray, and preheat over medium heat.

Place rice in saucepan, and cover with 1 inch water. Bring to a boil. Reduce heat to medium-low, and cook 7 minutes, stirring occasionally. Add black-eyed peas and sweet potato, and cook 8 minutes more. Drain, rinse with cold water, and drain again. Transfer to large bowl.

Meanwhile, arrange bell pepper strips and okra in prepared grill basket or on grill pan. Grill 6 to 8 minutes, or until slightly charred and tender, turning once. Add grilled vegetables and chopped mustard greens to bowl with rice mixture.

Whisk together oil, vinegar, mustard, and molasses in small bowl. Season with salt and pepper, if desired, then stir into rice mixture. Top with hot sauce.

Per serving – Calories: 347, Total Fat: 11g, Sat. Fat: 1g, Carb: 55g, Fiber: 7g, Protein: 9g



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