| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Dried black-eyed peas |
| 1 Esslöffel | vegetable oil |
| 1 mittel | Onion chopped |
| 1 | cloves garlic minced |
| 1 klein | Red or green bell pepper, stemmed, seeded, finely chopped |
| 1/2 Teelöffel | Crushed red pepper flakes, or to taste |
| 1 Esslöffel | Fresh thyme, chopped (or 1 teaspoon dried thyme, crushed) |
| 1 | Bayleaf |
| 1/2 Tasse | Long-grain white rice |
| 1 1/2 Tasse | chicken broth |
| 1/4 Teelöffel | Salt |
| 1/2 Teelöffel | black pepper freshly ground |
|
1. Place dried peas in a colander and rinse thoroughly with cold water, picking through and discarding shriveled or discolored peas. In a large bowl, cover peas with about 1 quart water; soak overnight. Drain and discard water; rinse again.
2. Place pease in a large pan with about 5 cups water. Bring to a boil, reduce the heat and simmer, uncovered, about 25 to 30 minutes, until just tender. Drain.
3. While the peas are cooking, heat oil in a large nonstick skillet over medium heat. Add the onion, garlic and bell pepper; saute 5 minutes. Add the crushed pepper flakes, thyme and bay leaf. Cook 1 minute. Then stir in the rice, broth, salt and pepper. Bring to a boil, reduce the heat, cover and cook 15 minutes.
4. Stir in the cooked peas, cover and cook an additional 5 minutes. Discard bay leaf and adjust the seasonings before serving.
MsRooby@sprintmail.com
|
|
Anmerkungen zum Rezept:
|
