Blackeyed Peas and Brown Rice - CLEAN EATING

his is a very healthy Clean Eating mag recipe. It is wholesomely healthy, packed full of veggies, nutrients and fiber, but also delicious. I love this, topped with my home-canned mandarin or sweet and sour sauce.

INGREDIENTS:
• 4 cups cooked, cold, long-grain brown rice
• 1¼ cups water
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• ¼ tsp freshly ground pepper
• 3 cups cooked black-eyed peas
• 1 butternut squash, about 1lb, peeled, seeded and cut into cubes
• 1 red bell pepper, stemmed, seeded and finely chopped
• ½ tsp hot pepper sauce

Directions:
Put rice in a large bowl. Gently separate the grains and break apart any lumps. In a large frying pan, bring the
water, onion, celery, garlic and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and
return to a boil, again stirring frequently. Reduce to low, cover and simmer, stirring occasionally, until the peas
and squash are tender and most of the water has evaporated, about 20 minutes. Add the rice, bell pepper and
hot pepper sauce. Simmer, stirring and tossing frequently until heated through, about 5 minutes. To serve, transfer
to a bowl.
Serves 6