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Hoppin' John with Shiitakes
This traditional southern fare for New Year's Day brings good luck--and good health--all year.
  • 1/4 ounce dried shiitake mushrooms
  • 1 cup boiling water
  • 1 cup rice
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 large red onion, coarsely chopped
  • 2 packages (10 ounces each) frozen black-eyed peas
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon pepper

1. In small bowl, combine mushrooms and boiling water. Let stand 20 minutes until mushrooms are softened. With your fingers, lift mushrooms from their soaking liquid. Strain soaking liquid through a fine-meshed sieve lined with paper towels; set aside. Finely chop mushrooms.

2. Meanwhile, in medium saucepan, combine rice, 1/4 teaspoon of salt, and 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook until rice is tender, about 17 minutes.

3. In large saucepan, heat oil over medium heat. Add onion and cook, stirring frequently, for 7 minutes, or until onion is tender.

4. Add reserved mushroom soaking liquid, mushrooms, remaining 3/4 teaspoon salt, black-eyed peas, and 1-1/4 cups of water, and bring to a boil. Reduce to a simmer, cover, and cook 10 minutes, or until black-eyed peas are almost tender. Uncover and cook 5 minutes, or until peas are tender and water has evaporated.

5. Stir in vinegar, pepper, and rice, and stir well to combine.


Nutritional Information
Per serving: 209 calories, 2.4g total fat, .4g saturated fat, 1g monounsaturated fat, .4g polyunsaturated fat, 4g dietary fiber, 8g protein, 39g carbohydrate, 0mg cholesterol, 297mg sodium.
Good source of: copper, fiber, folate, iron, magnesium, manganese, phosphorus, potassium, thiamin.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
40