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Nutrition Facts
Nutrition facts per serving:
- Calories 284
- Protein(gm)11
- Carbohydrate(gm)51
- Fat, total(gm)5
- Cholesterol(mg)7
- Saturated fat(gm)2
- Monosaturated fat(gm)2
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)6
- Sugar, total(gm)8
- Vitamin A(IU)3936
- Vitamin C(mg)70
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)3
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)113
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)254
- Potassium(mg)589
- Calcium(DV %)141
- Iron(DV %)2
- Vegetables()2
- Starch()3
Hopping John with Grits Polenta
Chill: 2 hrs
Ingredients
- 3/4 cup uncooked long grain brown rice
- 1/2 16 ounce package frozen black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
- 1 1/2 cups chopped red, yellow, and/or green sweet peppers
- 1 cup thinly bias-sliced carrots
- 1 cup frozen whole kernel corn
- 1 tablespoon finely chopped shallot or onion
- 4 cloves garlic, minced
- 2 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil or cooking oil
- 2 medium tomatoes, seeded and chopped
- 2 tablespoons snipped fresh parsley
Directions
Cook rice according to package directions, except omit any salt. If using frozen black-eyed peas, cook peas according to package directions; drain.
In a covered 12-inch skillet cook sweet peppers, carrots, corn, shallot, garlic, thyme, salt, crushed red pepper, and black pepper in hot oil for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir the cooked rice, black-eyed peas, and tomatoes into vegetable mixture. Cook, covered, over low heat about 5 minutes or until heated through, stirring occasionally. Stir in parsley.
Meanwhile, cut the grits mixture into 12 wedges. Arrange wedges on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 to 5 minutes or until surface is slightly crisp and beginning to brown. Serve the rice mixture over polenta wedges.
Nutrition Facts
Grits Polenta
Ingredients
- 1 1/3 cups water
- 2/3 cup fat-free milk
- 1/8 teaspoon salt
- 1/2 cup quick-cooking white (hominy) grits
- 1/2 cup reduced-fat mozzarella cheese
Directions
In a medium saucepan combine 1-1/3 cups water, 2/3 cup fat-free milk, and 1/8 teaspoon salt. Bring to boiling; reduce heat. Slowly add 1/2 cup quick-cooking white (hominy) grits, stirring with a whisk. Cook and stir for 5 to 7 minutes or until very thick. Remove from heat. Stir in 1/2 cup shredded reduced-fat mozzarella cheese until melted. Spread in a greased 9-inch pie plate.
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