Source: Cooking Light December 2007
Yield
6 servings (serving size: about 1 1/3 cups)
Ingredients
- 2 cups water
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 2 tablespoons olive oil
- 3 1/2 cups chopped onion
- 1 cup uncooked long-grain white rice
- 2/3 cup finely chopped ham
- 4 garlic cloves, minced
- 4 cups cooked black-eyed peas
- 4 cups chopped trimmed mustard greens
Preparation
Combine first 4 ingredients, stirring with a whisk; set aside.
Heat oil in a Dutch oven over medium-high heat. Add onion to pan; sauté 6 minutes. Add rice, ham, and garlic; sauté 2 minutes. Stir in water mixture; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add peas and greens; cover and cook 5 minutes. Stir rice mixture; cover and cook an additional 5 minutes or until greens and rice are tender.
Nutritional Information
- Calories: 389 (16% from fat)
- Fat: 7g (sat 1.4g,mono 4.1g,poly 1g)
- Protein: 18.2g
- Carbohydrate: 63.6g
- Fiber: 11g
- Cholesterol: 14mg
- Iron: 5.1mg
- Sodium: 502mg
- Calcium: 109mg
