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.