Quick Hoppin' John Risotto
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 14-1/2 ounce can black-eyed Peas, drained and rinsed
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
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. 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. Stir in black-eyed Peas, Cheese, salt and pepper; cook 2 to 3 minutes or until thoroughly heated. Serve with grilled Shrimp, if desired
This article uses material from the "Quick Hoppin' John Risotto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
