Prep 0 mins
Cook 1 hr 30 mins
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
- 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
- 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.
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.