DAY 256

Black-Eyed Peas & Greens with Brown Rice
 

Ingredients
1 cup brown Rice
4 cups vegetable broth + 1 tsp salt
2 Tbsp Olive Oil
3 Medium Carrots, sliced and steamed
2 celery stalks, minced
4 scallions, chopped
4 cloves garlic, minced
2 cups fresh corn kernals
1 large bunch Collard greens, destemmed and cut into strips
1 16 oz can black eyed peas
2 Tbsp balsamic vinegar
1 tsp salt
1 tsp. Chili powder
salt and pepper to taste

Boil rice and broth with salt until tender ,about 50 minutes
Heat oil and add carrots, celery, and white parts of onion and saute until golden, add the garlic and saute several minutes. Add the green parts of the onions and corn.
Stir in the green with about 1/4 cup of water or broth and continue cooking until greens are almost tender. Add the peas and vinegar, chili,  and salt and pepper to taste. cook for several minutes.
Add the brown rice and stir well to incorporate
Serve hot or room temp.