Recipe by That is Dr House to you
The full title is: Spicy Rice Bake with Black Eyed Peas, Collard Greens and Sweet Potato. from 3 Bowls: Vegetarian Recipes From an American Zen Buddhist Monastery by Seppo Ed Farrey with Myochi Nancy O'Hara
Top Review by Wendy's Kitchen
Made this for dinner last night. We enjoyed it - the only problem was there was still a lot of liquid in the dish even after 1 1/2 hours in the oven. Not sure if all the liquid was supposed to evaporate or not? I think if I was making again I would cut down on the water so that it resulted in a dry dish - would be far tastier. But a really easy and healthy dish to make. Thanks.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1⁄2 teaspoon sea salt
- 1 medium sweet potato
- 6 leaves collard greens, large leaves
- 1 1⁄2 cups short grain brown rice, rinse drain
- 1 cup black-eyed peas, sort rinse drain
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 cup tamari
- 1 tablespoon balsamic vinegar
Directions See How It's Made
- Peel and dice the sweet potato into 1/2 inch cubes. Remove the ribs of the greens, tear them in half lengthwise and cut into 1/2 inch strips.
- Preheat oven to 350 degrees.
- Heat oil over medium high heat.
- Sauté the onion and salt for about 2 minutes or until onion begins to soften then add the the garlic and sauté until the onion is almost translucent, about 3 to 4 minutes more.
- Stir in the sweet potato and collard greens. Sauté, stirring occasionally, until the collard greens are bright [NOT DARK] green and wilt, about 5 minutes.
- Place the rice and black eyed peas in a 9X13 inch baking dish. Add the sweet potato mixture and cayenne pepper and mix well.
- Pour 6 cups of boiling water, the tamari, the balsamic vinegar into the baking dish and mix carefully.
- Cover tightly with foil and bake for one and one half hours, or until the rice and black eyed peas are tender. Stir gently and serve hot.