Chef Lindsay Autry's Hoppin' John Salad
Recipe serves four to six
2 cups Florida Rice or any long-grain white rice
3 cups vegetable broth or water
1 pound cooked black-eyed peas
1 tbsp apple cider vinegar
1 tsp granulated garlic
1 tsp Kosher salt
½ tsp crushed red pepper
¼ cup olive oil
¼ cup canola or vegetable oil
½ cup green onions or scallions; sliced thin
Place the rice and broth or water in a small pot and bring to a boil. Reduce to a simmer, cover with a lid and steam rice for 10 minutes. Turn off heat and let rest for 10 minutes.
Meanwhile, in a medium sized mixing bowl, whisk together the vinegar, granulated garlic, salt, and crushed red pepper. Slowly drizzle in both the olive and canola oil. Adjust seasoning with salt.
Carefully place warm rice in a bowl and pour vinaigrette over rice. Mix gently to season, then add the cooked black-eyed peas, and scallions.
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