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Send a Meal Blog

Wednesday, December 28 2011
Bake and serve this hearty casserole recipe in the same dish.

Prep Time: 25 mins
Total Time: 45 mins
Servings: Makes 10 to 12 servings.

1-1/3 cups water 2/3 cup long grain rice 1/4 teaspoon salt 2 tablespoons butter or margarine 1 medium onion, chopped (1/2 cup)1/2 red sweet pepper, finely chopped1 clove garlic, minced2 cups milk, half-and-half, or light cream1/8 to 1/4 teaspoon ground red pepper or several dashes bottled hot pepper sauce 2 egg yolks 1/4 cup finely chopped prosciutto or ham (about 2 ounces) 2 cups cooked black-eyed peas or frozen black-eyed peas, thawed, or one 14-ounce can black-eyed peas, drained 2 egg whites 1/3 cup snipped fresh parsley2 tablespoons all-purpose flour
1 Bring water to boiling in a medium saucepan. Add rice and salt. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Set aside.
2 For sauce, melt butter or margarine in another medium saucepan over medium-high heat. Add onion, sweet pepper, and garlic; cook and stir for 3 minutes or until onion is tender. Add flour; cook and stir 1 minute more. Add milk, half-and-half, or light cream; cook and stir for 3 to 5 minutes or until sauce has thickened slightly. Remove from heat. Add salt, ground black pepper, and ground red pepper to taste.
3 Place 1/4 cup of the sauce into a small bowl; stir in egg yolks. Stir egg yolk mixture into sauce in saucepan. Add rice, prosciutto or ham, and black-eyed peas.
4 Beat egg whites with an electric mixer on high speed until stiff peaks form (peaks stand straight). Gently fold egg whites into black-eyed pea mixture in saucepan. Spoon mixture into a lightly greased 2-quart square baking dish.
5 Bake in a 400 degree F oven for 20 minutes or until puffed and golden and a knife inserted in the center comes out clean. To serve, sprinkle with parsley. Makes 10 to 12 servings.

Refrigerate cooked rice and cooked or thawed black-eyed peas, covered, up to 2 days.

Nutrition Facts
Calories 175, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 52 mg, Sodium 353 mg, Carbohydrate 22 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 15%, Vitamin C 16%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 05:36 pm   |  Permalink   |  Email