Ingredients:
2 tablespoons vegetable oil
1 medium onions, peeled and cut into 1/2-inch cubes
1 celery ribs, cut into 1/2-inch slices
2 large garlic cloves, finely chopped
6 cups water
2 medium carrots, peeled and cut into 1/2-inch cubes
1 medium sweet potatoes or 1 medium yams, peeled and cut into 1/2-inch cubes
1 medium parsnips, peeled and cut into 1/2-inch cubes
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons crushed dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup long-grain white rice
1 (15 ounce) cans black-eyed peas, rinsed and drained
Directions:
Heat oil in a large, heavy-duty pot over medium-high heat. Add onion, celery and garlic and saute for 5 minutes, or until softened. Add water, carrots, sweet potato, parsnip, parsley, oregano, salt and pepper and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add rice and cook for 20 minutes, stirring occasionally, until rice is tender. Add black-eyed peas and cook until thoroughly heated.
Remove from heat and let stand for 10 minutes. Serve in shallow bowls with bread, if desired.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.