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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