MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Rice w/Mushrooms
 Categories: Rice, Mushrooms, Vegetables, Herbs
      Yield: 4 servings
 
    1/4 c  Neutral oil
    1/2 c  Fine chopped yellow onion
    1/2 c  Fine chopped celery
    1/2 c  Fine chopped bell pepper
           Salt & black pepper
      8 oz Cremini mushrooms; trimmed,
           - fine chopped
      1 tb Minced garlic
      2 c  Long-grain white rice
      2 ts Cajun seasoning
      3 c  Store-bought or homemade
           - mushroom broth
     15 oz Can black-eyed peas; rinsed,
           - drained
    1/2 c  Thin sliced scallions; more
           - for garnish
           Hot sauce; for serving
 
  In a large Dutch oven, heat 2 tablespoons of the oil
  over medium. Add onion, celery and bell pepper, and
  season with salt and pepper. Cook, stirring
  occasionally, until softened, 5 minutes. Add mushrooms,
  season with salt and pepper, and cook, stirring
  occasionally, until mushrooms are tender and their
  liquid is absorbed, 5 minutes. Stir in garlic until
  fragrant, 1 minute.
  
  Add rice, Cajun seasoning, 1 teaspoon salt, 1/2 teaspoon
  pepper and the remaining 2 tablespoons oil. Stir until
  well blended, then add broth, scraping bottom of pot to
  remove any browned bits. Bring to a boil over high heat.
  
  Cover and reduce heat to low. Cook until rice is tender
  and liquid is absorbed, about 15 minutes. Scatter
  black-eyed peas on top in an even layer, cover and cook
  3 minutes longer. Turn off heat.
  
  Add scallions to the pot, and fluff rice with a fork.
  Divide among bowls and garnish with more scallions.
  Serve with hot sauce.
  
  Recipe by Kay Chun
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
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