Harvest Hoppin' John
Use any kind of fresh field pea (pink-eye, lady, purple hull) in this rice dish that's dressed up with a bit of collard greens.
Make this classic dish in the late summer or early fall when vegetables are at their peak. Traditionally made with black-eyed peas, try mixing it up by using any type of field pea that's available— pink-eye, purple hull, lady peas or even speckled butter beans.
- 2 T Olive Oil
- 1 Red Onion
- ½ Red Bell Pepper
- 1 Jalapeño Pepper
- 1½ cup Long Grain Rice
- 1 tsp Sea Salt
- 2 tsp Fresh Thyme Leaves
- 2 cup Low Sodium Chicken Broth
- or 2 cup Low Sodium Vegetable Broth
- 2 cup Cooked Field Peas
- or 2 cup Frozen Black Eyed Peas
- or 2 cup Frozen Lima Beans
- 2 cup Collard Greens
- or 2 cup Mustard Greens
- or 2 cup Turnip Greens
- 8 Basil Leaves
- 1 tsp Freshly Ground Black Pepper
- 2 Heirloom Tomatoes
- 2 Green Onions
- Place olive oil a saucepan over medium heat until hot. Add onion, red pepper, jalapeno pepper and cook, stirring, until vegetables are tender, 3 to 4 minutes. Add rice and 1 teaspoon salt and thyme and cook, stirring until rice is coated all over. Add broth and stir only once to mix. Reduce heat to low; cover and simmer about 10 minutes.
- Add peas and greens and continue to cook, covered, 10 minutes, until liquid is absorbed, peas are tender and rice is fluffy. Remove from heat stir in basil and black pepper. Serve warm topped with the tomatoes and green onions.