Recipe: Black-Eyed Pea PaellaPat Crocker October 1, 2014
From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.
(Makes 6 servings)
- 3 Tbsp coconut or olive oil
- 3 stalks celery, chopped
- 1 sweet red pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, finely chopped
- 1 hot red pepper, chopped
- 9 oz mushrooms, sliced
- 9 oz tempeh, cut into cubes
- 2 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh savoury
- 1 Tbsp soy sauce
- 1 cup short grain brown rice
- 2 cups vegetable broth
- 1 can (14 oz) black-eyed peas, drained and rinsed
- 2 Tbsp thyme leaves
1) In a wok or flameproof tagine*, heat oil over medium heat. Sauté celery and onion for 5 minutes.
2) Add sweet and hot peppers, garlic, and mushrooms and cook, stirring frequently for 3 minutes or until vegetables are soft.
3) Stir in tempeh, rice, rosemary, and savory and cook, stirring for a minute to coat the rice.
4) Add vegetable stock and soy sauce and bring to a boil. Cover, reduce heat and simmer for 40 minutes or until tender.
5) Stir in peas and thyme.
*A tajine, or tagine, is an historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked.
As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her wellness practice over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest, Cooking with Cannabis (<a href="https://www.sterlingpublishing.com/9781454940753/?category=STSU1CUL">Sterling</a>) and The Herbalist’s Kitchen (Sterling, 2018). <a href="www.patcrocker.com">www.patcrocker.com</a>