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| 1 Esslöffel | canola oil |
| 1 mittel | Yellow onions diced |
| 1 gross | Stal celery; chopped |
| 2 | Cloves garlic; minced (2 to 3) |
| 6 Tasse | water |
| 2 mittel | carrots peeled, diced |
| 1 mittel | Parsnip; peeled and diced |
| 1 mittel | Sweet potato; diced |
| 1 1/2 Esslöffel | parsley dried |
| 2 Teelöffel | oregano dried |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | black pepper ground |
| 1/3 Tasse | Long grain white rice |
| 1 Dose | (15 oz.) black-eyed peas; drained |
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In a large saucepan heat the oil. Add the onion, celery, and garlic, and saut? for 5 minutes. Add the water, carrots, parsnip, potato, and seasonings, and bring to a simmer. Cook for 10 minutes over medium-low heat, stirring occasionally. Stir in the rice and cook for 20 minutes more, stirring occasionally, until the rice and vegetables are tender. Stir in the black-eyed peas and cook for 5 minutes more over low heat. Remove from the heat and let stand for 10 minutes. Ladle into bowls and serve with warm bread.
(c)Jay Solomon. Recipes collected at compucook. Com >from Kitpath (Pat Hanneman's Kitchen) wizard. Ucr. Edu/~phannema
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