Spicy Rice Bake

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1/2 teaspoon sea salt
• 1 medium sweet potato
• 6 leaves collard greens, large leaves
• 1 1/2 cups short grain brown rice, rinse drain
• 1 cup black-eyed peas, sort rinse drain
• 1/2 teaspoon cayenne pepper
• 1/4 cup tamari
• 1 tablespoon balsamic vinegar

Recipe

• 1 peel and dice the sweet potato into 1/2 inch cubes. remove the ribs of the greens, tear them in half lengthwise and cut into 1/2 inch strips.
• 2 preheat oven to 350 degrees.
• 3 heat oil over medium high heat.
• 4 sauté the onion and salt for about 2 minutes or until onion begins to soften then add the the garlic and sauté until the onion is almost translucent, about 3 to 4 minutes more.
• 5 stir in the sweet potato and collard greens. sauté, stirring occasionally, until the collard greens are bright [not dark] green and wilt, about 5 minutes.
• 6 place the rice and black eyed peas in a 9x13 inch baking dish. add the sweet potato mixture and cayenne pepper and mix well.
• 7 pour 6 cups of boiling water, the tamari, the balsamic vinegar into the baking dish and mix carefully.
• 8 cover tightly with foil and bake for one and one half hours, or until the rice and black eyed peas are tender. stir gently and serve hot.