Black-Eyed Peas and Barley Pilaf
INGREDIENTS:
2 cn (16 oz) black-eye peas;
-rinsed & drained
1/8 ts Salt
1 c Chopped onions
1/4 ts Pepper
1/2 c Chopped celery
1/4 ts Dried thyme
1/3 c Uncooked barley
1/4 ts Dried rosemary
1 c Water
1/4 ts Garlic powder
1 Bay leaf; broken in half
2 cn (16 oz) black-eye peas;
-rinsed & drained
1/8 ts Salt
1 c Chopped onions
1/4 ts Pepper
1/2 c Chopped celery
1/4 ts Dried thyme
1/3 c Uncooked barley
1/4 ts Dried rosemary
1 c Water
1/4 ts Garlic powder
1 Bay leaf; broken in half
This is a quick & EASY one using canned beans from the Lean Luscious & Meatless cookbook.
It works well for New Year's Day
(Could substitute 2 cups soymilk for 1 cup water)
Preheat oven to 350. Lightly oil a 1 3/4 QT casserole, or spray w/ Pam. In large bowl, combine all ingred. Place in casserole, cover tightly, bake 1 1/4 hours.
Stir once, halfway through cooking time.
Discard bay leaf before serving.
It works well for New Year's Day
(Could substitute 2 cups soymilk for 1 cup water)
Preheat oven to 350. Lightly oil a 1 3/4 QT casserole, or spray w/ Pam. In large bowl, combine all ingred. Place in casserole, cover tightly, bake 1 1/4 hours.
Stir once, halfway through cooking time.
Discard bay leaf before serving.