Zutaten für Spicy Rice Bake
- Olive Oil
- 1 medium yellow onion, chopped
- Sea Salt
- 1 large sweet potato, peeled and diced into 1/2-inch cubes
- 1 bunch collard greens (about 1 pound), ribs removed and chopped into 1/2-inch strips
- Brown Rice
- 1 cup dried black eyed peas, rinsed
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/4 cup tamari (or soy sauce)
- 2 tablespoons balsamic vinegar
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Zubereitung von Spicy Rice Bake
- Rinse the black eyed peas and soak them in water for at least 4 hours or overnight. Drain before using.
- Preheat oven to 350°F (175°C).
- Peel and dice the sweet potato into 1/2-inch cubes.
- Remove the ribs from the collard greens, tear them in half lengthwise, and cut into 1/2-inch strips.
- Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and salt. Sauté for 2 minutes, or until the onion softens.
- Add the minced garlic and sauté for another 3-4 minutes, until the onion is translucent.
- Stir in the sweet potato and collard greens. Sauté, stirring occasionally, until the collard greens are bright green and wilted (about 5 minutes).
- In a 9x13 inch baking dish, combine the drained black eyed peas and rice.
- Add the sweet potato mixture and cayenne pepper. Mix well.
- Pour in the boiling water, tamari, and balsamic vinegar. Mix gently to combine.
- Cover the baking dish tightly with foil.
- Bake for 1 hour and 30 minutes, or until the rice and black eyed peas are tender.
- Remove from oven, stir gently, and serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
13g
Fat
7g
Carbs
24g
