Prep and cook time: 45 minutes Serves 8
4 cups cooked long-grain brown rice, cold
1¼ cups water
1 onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
¼ teaspoon freshly ground pepper
3 cups cooked black-eyed peas
1 butternut squash, about 1 pound-peeled, seeded, and cut into cubes
1 red bell pepper, stemmed, seeded, and finely chopped
1 teaspoon organic red pepper flakes
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 pepper flakes. Simmer, stirring and tossing frequently, until heated through-about 5 minutes.
