Black Eyed Peas Medley

I love recipes that are packed with vegetables that my kids will eat. This is one such recipe. Tender black eyed peas are served in a veggie medley over brown rice and then topped with chopped avocado, sunchokes and green heirloom tomatoes — delicious!

Here’s what you need:

• 11 oz fresh Black eyed peas
• 2 cups brown rice
• 1 Tablespoon olive oil
• 1 sweet onion, chopped
• 2 garlic cloves, minced
• 4 celery stalks, chopped
• 3 carrots, chopped
• handful of Sunchokes (Jerusalem artichokes), scrubbed and julienned
• 1 avocado, chopped
• 1 green heirloom tomato, chopped
• fresh ground salt and pepper to taste

1. Bring 2 1/2 cups water to a boil in a medium saucepan. Add the black eyed peas and boil for 10 minutes. Drain and set aside.
2. Meanwhile cook the brown rice.
3. In a large sauce pan saute the onion, garlic, celery and carrots in the olive oil over medium heat. Cook for about 5 minutes, until soft. Remove from heat, add the black eyed peas and mix to combine.
4. For each serving place a scoop of brown rice, a scoop of the black eyed peas medley and top with the sunchokes, avocado and tomato. Season with salt and pepper to taste.

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