Black-Eyed Peas with Mustard Greens and Rice

Adapted from Food.com.

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 1 tablespoon sesame oil
• 1 medium onion, finely diced
• 2 celery ribs, diced
• 3 tablespoons chopped celery leaves
• 2 garlic cloves, chopped
• 1 hot pepper, chopped
• 3 bay leaves
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 2 tomatoes, chopped
• 1 bunch mustard greens, stems removed and chopped
• 1 cup brown rice soaked in 3 cups water for 3 hours
• 3 cups cooked black-eyed peas
• 1 teaspoon sea salt

METHOD:

• Melt margarine in soup pot over medium heat
• Add sesame oil, onions, bay leaves, celery, celery leaves, garlic, hot pepper, thyme, paprika and cumin
• Cook, stirring occasionally, until onions have browned
• Add in tomatoes and mustard greens; cook until mustard greens start to wilt
• Add rice with soaking water, cover and cook 30 minutes or until rice is tender
• Add cooked black-eyed peas, cover and simmer 5 minutes
• Season with salt and hot sauce, if desired