Tuesday, March 24, 2015
Hoppin' John Stew with Cauliflower Rice
This recipe is from an old Rachel Ray magazine. It was sitting in one of my recipe piles and I thought - why did I save this one? I'm not a fan of rice.
See, there's always a reason not to toss those old recipes! Got to think outside of the box (smile).
2 tablespoons extra virgin olive oil
1 large onion chopped
4 cups chicken broth
1 bunch collard greens- remove stems and chop leaves coarsely
1 teaspoon dried thyme
2 15.5 ounce cans black eye peas- rinsed
1 1/2 cups cauliflower- pulsed in the food processor till you get the consistency of rice.
3 tablespoons cider vinegar
Cajun seasoning to taste
In a large saucepan, heat the olive oil over medium heat.
Add the onion and cook stirring occasionally until softened.
Stir in the broth, collard green and thyme and bring to a boil.
Reduce the heat to medium/low and simmer for 15 minutes.
Add the black eye peas and the cauliflower rice. Cook for an additional 7-10 minutes on med/low heat.
Stir in the vinegar and season to taste.
This is really good! Great for those meatless meal nights