When I choose a cookbook of the month cookbook I usually try and choose books that have recipes for all parts of the meal. I like books that have appetizer, main entree, side dish, and dessert sections. Added bonuses are always when there are also bread sections, or soup and salad sections, etc… Well anyways, (there I go rambling again) I always try and pick a wide variety of recipes to make from the cookbooks I choose so that I can truly get a ‘feel’ for the cookbook.
So this is the recipe I choose for the side dish to feature. Hoppin’ John Salad is a traditional Southern dish. It is traditionally eaten at New Years because in the South, black eyed peas are eaten to bring you luck throughout the new year. However, I know I could use some ‘luck’ any time of year so I went ahead and whipped up this rice salad (plus why wait to have a good thing only once a year).
Some versions I have had of this salad are served as a warm salad while others I have eaten chilled or at room temperature. Because I wanted a warm side I changed the cooking and preparation procedures slightly from the directions listed in the cookbook.
This was a tasty and quick version of a classic dish. I served this salad with some baked tilapia which accompanied it perfectly. But if you want to go all out and have a traditional Southern feast, make this Hoppin’ John Salad and serve it with some juicy fried chicken!
(Oh and please ignore that big green leaf in the middle of the picture. I was trying to be creative or maybe artistic but failed miserably!)
Hoppin’ John Salad
Prep Time: 10 minutes Cook Time: 25 minutes Serves: 5
2 1/2 cups chicken broth
1 (8 ounce) box dirty rice
1 tablespoon canola oil
2 stalks celery, diced
2 carrots, diced
1/2 medium red onion, diced
1 (15 ounce) can black eyed peas, drained and rinsed
2/3 cup chunky salsa
In a medium saucepan, bring chicken broth to boil over high heat. Add dirty rice mix, return to boil. Reduce heat; cover and simmer for 25 minutes.
While rice cooks, heat oil in a saute pan. Add diced onion, celery, and carrots. Cook for 5 minutes; add black eyed peas and salsa and heat through. Once rice is finished cooking mix stir in cooked vegetables and serve warm.
adapted from Sandra Lee Semi-Homemade Grilling