ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Hoppin' John Salad

Start your New Year with this simple and healthful Southern favorite. Its mythical powers and hearty goodness are rumored to bring good luck!

2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 cup uncooked long-grain rice
1 can (15 to 16 ounces) black-eyed peas, drained and rinsed
1 cup diced red and/or yellow bell pepper
1 cup thinly sliced celery
3/4 cup thinly sliced scallions
1/2 cup bottled herb or Italian vinaigrette salad dressing
1/2 teaspoon fresh ground pepper

In a medium saucepan, bring the broth and 1/4 cup of water to a boil. Rinse rice with cold water (see note). Stir in the rice. Cover the pan, reduce heat to medium-low and cook until rice is tender and broth is absorbed, about 25 to 30 minutes.

In a large mixing bowl, combine the black-eyed peas, bell pepper, celery and scallions. Add the warm rice and the vinaigrette. Stir gently to combine. Serve immediately or let cool and serve at room temperature.

Note: Rinsing the rice before cooking removes excess starch and will keep the salad from getting gummy.

Makes 6 main-dish servings or 10 side-dish servings (8 cups).

Nutrition information per serving (per 1/6 of recipe): 241 calories; 7 grams fat; no cholesterol; 873 mg sodium; 38 grams carbohydrate; 3 grams fiber; 8 grams protein.

The Canned Food Alliance

Sunday, December 24, 2000

bottom navigation bar Terms of Use  Privacy Policy