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6 servings Ready in 30 minutes or less Cook Time: 20 - 25 minutes Serving Suggestions: This recipe is based on medium-grain rice. Nutrition Facts: 255 calories 7g total fat 5mg cholesterol; 827mg sodium; 40g carbohydrate; 4g fiber; 10g protein |
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recipe categories / sides and vegetables / rice  Quick Hoppin´ John Risotto Courtesy of USA Rice Federation Ingredients: 1 tablespoon olive oil 2 cups chopped cabbage (about 1/4 of a small head) 1 medium onion, chopped 2 cloves garlic, minced 1/2 teaspoon dried oregano leaves 1 cup uncooked white rice 2 1/2 cups chicken broth 1 (14.5 ounce) can black-eyed peas, drained and rinsed 1/2 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon ground black pepper Directions: 1. Heat oil in large skillet over Medium-High heat until hot. Add cabbage, onion, garlic and oregano. Cook and stir until cabbage and onion are tender. 2. Add rice; stir until coated. Add broth; bring to a boil. Reduce heat; cover and simmer 15 minutes or until almost all liquid is absorbed. 3. Stir in black-eyed peas, cheese, salt and pepper; cook 2 to 3 minutes or until thoroughly heated. Serve with grilled shrimp, if desired. |
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