Hoppin' John Salad
|Turkey bacon slices||2|
|Chopped onions||1 Cup (16 tbs)|
|Minced garlic||1 Teaspoon|
|Defatted reduced sodium chicken broth||3 Cup (48 tbs)|
|Wild rice||1⁄2 Cup (8 tbs), rinsed|
|Dried thyme||1 Teaspoon|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Frozen black eyed peas||1 Cup (16 tbs), thawed|
|Celery stalks||1 , chopped|
|Green pepper||1⁄2 , chopped|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
|Chopped italian parsley||1⁄4 Cup (4 tbs) (Fresh)|
|Lemon juice||2 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Beefsteak tomatoes||4 Large|
In a medium saucepan over medium-high heat, cook the bacon for 2 to 3 minutes, or until crisp.
Remove from the saucepan and set aside until cool; crumble.
Add the onions and garlic to the same saucepan.
Cook for 3 to 5 minutes, or until softened.
Add the broth, wild rice, bay leaf, and thyme; bring to a boil.
Cover, reduce the heat to low, and cook for 20 minutes.
Add the white rice.
Cover and cook for 20 minutes, or until the rice is tender.
Fluff the rice with a fork, loosely cover, and let cool completely.
Stir in the black-eyed peas, celery, green peppers, chopped tomatoes, parsley, lemon juice, hot-pepper sauce, black pepper, salt, and crumbled bacon.
Remove and discard the bay leaf.
Slice the tops from the beefsteak tomatoes; carefully scoop out the insides and discard.
Divide the rice mixture among the tomatoes.