Spicy Rice Bake with Black-Eyed Peas and Collard Greens

Adapted from Vegetarians of Washington

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 6-8 cloves garlic, minced
• 1 bunch collard greens, stems removed and cut into 1/2 inch strips
• 1 1/2 cups brown rice, uncooked, rinsed and drained
• 1 cups black-eyed peas, uncooked, rinsed and drained
• 6 cups boiling water
• dash of cayenne pepper
• 1/4 cup tamari
• 2 tablespoons balsamic vinegar
• salt

METHOD:

• Preheat oven to 350 degrees
• Heat oil in large skillet, add onion and saute about 2 minutes
• Add garlic and continue to saute another 3-4 minutes
• Stir in collard greens and saute until collards are bright green and wilted, about 5 minutes
• Place rice and black-eyed peas in a 9 x 13 baking dish
• Stir in boiling water (slowly to warm up dish first), cayenne, tamari, vinegar and salt
• Stir in collard green mixture
• Cover and bake 1.5 hours or until rice and peas are tender
• Stir gently and serve hot