Purple Hull Peas and Rice Casserole | Back Home Again: Purple Hull Peas and Rice Casserole

Tuesday, April 30, 2013

Purple Hull Peas and Rice Casserole

I know, I know. What's a purple hull pea?

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If you're from the south, you might have heard of them, but if you're a Yankee like me, then you probably haven't. I first discovered them at the local farmer's market a few summers ago and wound up really liking them. They're basically like a black eyed pea, except that the "eye" is purple. Unfortunately, I haven't seen them since until a recent grocery store trip, where the canned version was on the shelf in front of me. I immediately picked up a can and made this recipe for dinner that night.

I give you...

Purple Hull Peas and Rice Casserole (the light version :-) )

1 lb. ground turkey
1 medium chopped onion
2 cups cooked purple hull peas (drained)
1 box (8 oz.) Zatarain’s “New Orleans Style Yellow Rice”
1 can (15 oz.) cream of mushroom soup, fat free
8 oz shredded reduced fat cheddar cheese


In a medium size skillet, brown the meat and onions, then drain.  Cook yellow rice according to directions on package.  In a large bowl, add hamburger meat with onions, purple hull peas, cooked rice, mushroom soup, and 3/4 of the shredded cheese and mix.  Place in a 10” X 13” dish and bake at 350° for 20 min.  Remove and sprinkle the remainder of the shredded cheese on top and place back in the oven for 10 min. or until cheese is melted.






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