Creole Veggie Rice and Beans
- 23 cup Arborio rice
- 1 13 cups frozen black-eyed peas (6 oz.)
- 1 cup peeled, cubed sweet potato
- 2 small bell peppers (preferably 1 green and 1 red), cut into 1/2-inch strips
- 8 fresh okra pods
- 1 cup coarsely chopped mustard greens, tightly packed, plus 4 large leaves for garnish
- 3 Tbs. olive oil
- 3 Tbs. white wine vinegar
- 1 Tbs. Creole mustard or any coarse-grain mustard
- 1 Tbs. Creole seasoning, optional
- 1 Tbs. light molasses
- 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, Creole seasoning (if using), and molasses in small bowl.
- Season with salt and pepper, if desired, then stir into rice mixture.
- Arrange 1 mustard green leaf on each plate.
- Top with 11/2 cups rice and beans mixture.
arborio rice, blackeyed peas, bell peppers, pods, mustard greens, olive oil, white wine vinegar, creole mustard, creole seasoning, light molasses
Taken from www.vegetariantimes.com/recipe/creole-veggie-rice-and-beans/ (may not work)