Yield: 4 Servings
|4 ounces||Diced smoked turkey sausage OR- ham (optional)|
|1 cup||Diced onion|
|½ cup||Diced celery|
|2||Garlic cloves; minced|
|2 cups||Low-sodium chicken broth|
|4 ounces||Black-eyed peas picked over and rinsed|
|4 ounces||Long-grain white rice|
|½ teaspoon||Dried thyme|
|¼ cup||Chopped scallions|
|2 tablespoons||Minced parsley|
"This traditional Southern dish is served on New Year's Day for good luck throughout the year."
Spray medium saucepan with nonstick cooking spray. Add sausage, if using; cook over medium heat, stirring occasionally, 3 minutes, until lightly browned. Add onion and celery; cook, stirring until onion is golden. Add garlic; cook, stirring, 1 minute more.
Add broth, black-eyed peas, bay leaf and 2 cups water; bring to a boil. Reduce heat, cover and simmer 1 hour, until peas are soft but not mushy.
Add rice, thyme and pepper; cover and simmer 15-20 minutes until rice is just tender. Remove from heat; let stand 10 minutes, covered.
Sprinkle with scallions and parsley and serve.
Each serving (1-⅓ cup) with sausage provides: * 1 V, 1-½ P, 1 B, 10 C.
Per serving (with sausage): * 281 cal, 17 g pro, 45 car, * 4 g fat: 1 g poly, 1 g mono, 1 g sat; * 302 mg sod, 19 mg chol.
Each serving (1-⅓ cup) without sausage provides: * 1 V, ½ P, 1 B, 10 C.
Per serving (without sausage): * 238 cal, 13 g pro, 45 g car, * 2 g fat: 0 g poly, 0 g mono, 0 g sat; * 50 mg sod, 0 mg chol.
Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias