Spicy Rice Bake with Black-Eyed Peas, Collard Greens, and Sweet Potato
2 T olive oil
1 onion, diced
1/2 tsp salt
6-8 cloves garlic, minced
1 sweet potato, peeled and diced
6 leaves collard greens, ribs removed, torn until chunks
1 1/2 c brown rice, uncooked
1 c blackeyed peas, cooked or canned
1/2 tsp cayenne pepper
1/4 c tamari
1 T balsamic vinegarPreheat oven to 350.
Heat oil in a large skillet over medium-high heat. Add the onion and salt and saute until onion begins to soften, 2 minutes. Add garlic and saute until onion is almost translucent, 3-4 minutes more. Stir in the sweet potato and collard greens and saute until collards are bright green (don't let them turn dark green), 5 minutes.
Place rice and black-eyed peas in a 9x13" casserole dish. Add sweet potato mixture and cayenne and mix well. Pour 6 c boiling water, tamari and balsamic into baking dish and mix carefully. Cover tightly with foil and bake 90 minutes, or until rice and black-eyed peas are tender. Stir gently and serve.
Farm box ingredients used: onion, garlic, sweet potato, collards