Best Meatless Hopping John Recipes

MEATLESS HOPPING JOHN

Meatless Hopping John image

"I traditionally make this black-eyed pea dish for New Year's celebrations," notes Ann Buckendahl of Benton, Kansas. "This version has more seasonings and veggies than the classic Southern dish."

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3/4 cup uncooked long grain rice
1 cup frozen corn
3 medium carrots, thinly sliced
1/2 cup each chopped green, sweet red and yellow pepper
1/4 cup chopped onion
1 tablespoon canola oil
4 garlic cloves, minced
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
2 tablespoons minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Steps:

Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. , Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Add the seasonings; cook 2-3 minutes longer.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 313mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

MEATLESS HOPPING JOHN

Meatless Hopping John image

Make and share this Meatless Hopping John recipe from Food.com.

Provided by Sharon123

Categories Brown Rice

Time 40m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

3/4 cup long grain brown rice
1 cup frozen corn
3 medium carrots, thinly sliced
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped (or orange)
1/4 cup onion, chopped
4 garlic cloves, minced
1 tablespoon olive oil
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, drained
2 tablespoons fresh parsley, minced
3 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
hot sauce

Steps:

Cook the rice according to package directions.
Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers, onion and garlic in oil for 6 to 8 minutes or until crisp tender.
Stir in the rice, peas and tomatoes; bring to a boil.
Reduce heat to low, cover and simmer for 5 minutes or until heated through, stirring occasionally.
Add the seasonings; cook 2 to 3 minutes longer.
Sprinkle hot sauce to taste.

Nutrition Facts : Calories 151, Fat 2.5, SaturatedFat 0.4, Sodium 265.9, Carbohydrate 29.1, Fiber 4.3, Sugar 2.8, Protein 5.1

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