Peas (with rice on right, above)
1 cup cubed carrots
1 cup cubed celery
¼ cup finely diced yellow onions
¼ cup finely diced red onions
2 tbs. plus 1 tbs. olive oil
2 cloves garlic (smashed)
1 cup finely chopped mushrooms
10 – 12 ounces black eyed peas (if canned, drained and rinsed)
½ cup champagne
¼ cup vegetable stock
2 inch piece orange peel
1 whole stem rosemary plus 1 tbs. finely chopped rosemary leaves
1 tsp. orange zest
salt and pepper to taste
- Infuse 2 tbs. olive oil with garlic, rosemary stems, orange peel and a pinch of salt over high heat in a large skillet.
- When garlic browns remove the garlic, rosemary and orange from heat.
- Add carrots, celery, onions to oil.
- When onions are translucent, add mushrooms and peas.
- Toss to coat, then add champagne and stock.
- Bring to a boil.
- Reduce heat and simmer, covered for at least 20 minutes.
- Stir in orange zest, chopped rosemary and 1 tbs. olive oil just before serving.
- Salt and pepper to taste.
Rice
1 cup long grain white rice
1 cup champagne
1 ¼ cups vegetable stock
4 cardamom pods
6 whole cloves
2 inch piece of orange rind
2 tbs. unsalted butter
¼ cup wheat germ
salt to taste
- Put the rind, cardamom and cloves into a tea infuser basket.
- Place into stock, champagne and rice in a large pot.
- Bring to a boil.
- Reduce heat and simmer covered for 16 – 18 minutes.
- Stir in butter and wheat germ before serving.
- Season with salt, to taste.
Interesting entry, good luck in the joust.
Much appreciated! It was quite fun to challenge myself.