Spicy Black – Eyed Peas Onion Rice Barley with Squash, Apples and Onions


  • 2 cups uncookedblack-eyedpeas (rinse well and soak overnight)
  • 1 medium onion, chopped
  • 6 cloves garlic, sliced
  • 5 stalks celery, chopped
  • 1 ½ teas. groundcumin
  • 1 dried red chili pepper, chopped fine
  • ¼ teas ground cayenne pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. low-sodium soy sauce
  • salt and pepper to taste

Bring 2 quarts of water to boiling in a large pot. Drain theblack-eyedpeas which have soakedovernight andadd theblack-eyedpeas to the boiling water. Add 1 teaspoon of salt to thewater. Boil theblack-eyedpeas rapidly uncovered for about 25-30 minutes until the beans aresoft. Remove the pot from the stove, drain theblack-eyedpeas and rinse with cold water, setaside. Place a skillet over medium heat and add ½ tablespoon of olive oil to the skillet togetherwith the onion, garlic and celery. When these items are sizzling add the cumin, chili pepper,cayenne pepper and salt and pepper to the skillet and cook for about 5 minutes, stirringfrequently. You want to cook until the onions aretranslucent,and the celery is just fork tender.Add theblack-eyedpeas to the skillet and drizzle the remaining olive oil and the soy sauce overthem and stir well.Remove skillet from heat and adjust salt and pepper, if necessary.Recipe makes 7 servings Estimated WW Smart points 0 per serving.

Onion Rice

  • 1 ½ cups dry long-grain brown rice
  • 2 Tbsp.olive oil
  • 1 teas. onion powder
  • 2 Tbsp. dry onions
  • ¼ teas. garlic powder
  • 2 cups low-sodium chicken broth
  • ¾ cup water

Heat the oil over medium high heat in a 2-quart saucepan with a lid. Add the rice to the hot oilandsautéit for a few minutes until the rice turns opaque and begins tosmell toasty. Add theonion powder, dry onions, garlic powder, broth and waterto the rice and stir well. Bringmixture back to a boil, reduce heat to very low, cover the pot and allow the rice to simmer for45 minutes over the very low heat.Recipe makes 6 servings Estimated WW Smart points 5 per serving.

Barley with Squash, Apples and Onions

  • ½ cup uncooked barley
  • 2 cups butternut squash, peeled and diced
  • 1 cup onion, diced
  • ½ cup red pepper, diced
  • 1 medium apple, peeled, cored and diced
  • 1 Tbsp, olive oil
  • ¾ teas. salt
  • 1 ½ teas. garlic, minced
  • ¾ teas dried thyme
  • 1/3 cup fat-free chicken broth
  • ¼ teas. black pepper

In a medium saucepan bring 3 cups of water with ½ teaspoon of salt to a boil. Add the barleyand cover the saucepan. Lower heat and simmer thebarley until tender 30-35 minutes.Remove from stove and drain. While the barley is cooking place a large skillet over medium-high heat and add the balance of the olive oil. Add the squash and cook until the squash beginsto soften, 5 minutes, stir thesquash often while it is cooking. Add the onion and red pepperand cook and stir for an additional 3 minutes. Stir in the apple, garlic, thyme, black pepper andremaining ¼ teaspoon of salt.Cook and stir until the apple is almost tender, about 2 minutes.Stir in broth and scrape the bottom of the skillet to loosen any browned bits. Stir in the cookedbarley. Toss the mixture to coat the ingredients wellwhile the skillet is over low heat.Recipe makes 4 servings Estimated WW Smart points 7 per serving.