Mama Bobos Black Eyed Pea And Rice Salad Recipes

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

Steps:

• Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
• Bring to boil and cook 4 minutes.
• Remove from the heat, cover and let sit for 1 hour.
• Drain, then return to the saucepan with 1 cup fresh water.
• Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
• Let cool in liquid.
• Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic.
• Bring to a simmer, cover and cook 16 minutes.
• Remove from the heat and let cool, then fluff with fork.
• Dressing:.
• Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
• Adjust the seasoning to suit your tastes.
• Drain the peas and toss with the rice in a large bowl.
• Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.

Steps:

• Bring the broth and 1/4 cup of water to a boil in a medium saucepan over a high heat. Stir in the rice and cover the pan, reduce the heat to medium-low and simmer gently for about 20 minutes or until rice is tender and the broth is absorbed. Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette and toss gently to combine. Serve immediately or cool and serve at room temperature.
• Nutritional Information Per Serving: Calories 241; Total Fat 7 g; Cholesterol 0 mg; Sodium 873 mg; Carbohydrate 38 g; Fiber 3g; Protein 8g.

Steps:

• In a large pot or Dutch oven, cook black-eyed peas and rice in boiling salted water for 20 to 25 minutes or until tender. Drain; rinse with cold running water. Drain well; place in large bowl.Cook bacon in large skillet over medium high heat 8 to 10 minutes or until crisp.Remove bacon from skillet; drain on paper towels. Add onion to bacon drippings in skillet; cook over medium heat 6 to 8 minutes or until tender.Add garlic; cook an additional 1 minutes. Stir in vinegar and sugar. Cook 3 minutes or until liquid is reduced by half. Add onion mixture to black-eyed peas and rice. Stir in all remaining ingredients except bacon. Cover; refrigerate at least 4 hours or overnight.Before serving, top with bacon. Serve chilled or at room temperature.