Vegetarian Black-Eyed Pea Stew
Fall harvest vegetables can be found in this hearty, cool weather stew.
2 tablespoons vegetable oil
1 medium onion, peeled and cut into 1/2-inch cubes
1 celery rib, cut into 1/2-inch slices
2 cloves large garlic, finely chopped
6 cups water
2 medium carrots, peeled and cut into 1/2-inch cubes
1 medium sweet potato or yam, peeled and cut into 1/2-inch cubes
1 medium parsnip, peeled and cut into 1/2-inch cubes
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup long-grain white rice
1 (15-ounce) can black-eyed peas, drained and rinsed
- Heat oil in a large, heavy-duty pot over medium-high heat. Add onion, celery and garlic and sauté for 5 minutes, or until softened.
- Add water, carrots, sweet potato, parsnip, parsley, oregano, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Add rice and cook for 20 minutes, stirring occasionally, until rice is tender.
- Add black-eyed peas and cook until thoroughly heated.
- Remove from heat and let stand for 10 minutes.
- Serve in shallow bowls with bread, if desired.
Makes 6 servings.