This is a vegetarian adaptation soul food dish.  The nori (dried seaweed) gives this dish a very distinctive flavor.  If you like curry powder, add a little as you sauté the onions and peppers.  I use cilantro (Chinese parsley) instead of regular parsley.  This dish freezes well, and like most bean and rice dishes, it ages magnificently.  Don’t be afraid to play with your spice collection on this one.  Your taste buds and your arteries will thank you.

Ingredients:

2/3 cup black-eyed peas, soaked overnight or at least 6 hours
3 tbsp. olive oil
5 cloves garlic, crushed
2 large onions, finely sliced
1 red bell pepper, finely sliced
2/3 cup long-grain brown rice
2 sheets nori, cut small
4 to 5 cups vegetable stock or water and vegetable bouillon cubes
1 cup chopped parsley
Seasoning to taste
 

Directions:

Drain the beans.  Heat the oil in a large pot.  Add the garlic, onions, and peppers, and cook over low heat until they begin to soften.  Add the beans, rice, and nori, and cook about two minutes, mixing well.  Pour in the stock and bring to a boil.  Lower heat, cover, and simmer for 45 minutes or until beans and rice are tender.  If the dish is too liquid, cook uncovered for the last five minutes or so.  After the dish has cooked, season to your taste and stir in the parsley.
Serves 8.

Submitted by: Philip N. Bladen / Richmond, VA