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Food
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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



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