"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?

Tuesday, March 12, 2013

Dirty Rice with No Chicken Livers: Recipe

Flavorful, savory, beans and rice you will love, a meatless replacement for the classic southern "dirty rice" which uses chicken livers. Serves 8-10.
Pecan-Bean Rice
 4-5 cups cooked rice
1 red onion, chopped
1 bunch green onion, chopped
2 cloves garlic, pressed or minced
1 green pepper, chopped
2 Tablespoons oil
1 cup broken or chopped pecans
1/2 teaspoon cayenne pepper
1 can red beans, rinsed
1/4 cup soy sauce or Bragg's
2 teaspoons dry mustard
2 Tablespoons sesame oil

Saute onions, garlic, and green pepper in the oil until soft. Add the nuts and cayenne pepper, and continue cooking. Combine the soy sauce and enough water in a measuring cup to make about 1/2 cup. Add the other sauce ingredients and stir well. Add to skillet mixture. Stir in beans. Turn down the heat and cover.

Grease a 9x13 casserole dish and preheat the oven to 350. Spread the rice in the bottom of the casserole and spread the skillet mixture over it. Dot with margarine and bake for 20 minutes; 30 minutes if rice is cold.

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