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4 servings
suggest servings
| 2 | cups | green peas | soaked |
| 20 | ounces | hominy grits | |
| 1 | cup | celery leaves | |
| 2 | pinch | thyme | |
| 1 | pinch | salt | |
| 1 | pinch | black pepper | |
| 1 | pinch | savory | |
| 16 | cups | water |
When the soaking peas are soft, put them in a large pot with the rest of the ingredients.
Simmer until the peas are tender but stil firm.
Add the hominy and cook till thickened.
Serve hot.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 167mg | 7% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 9% |
| Sugars 2.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 17% | Vitamin C | 7% | |
| Calcium | 4% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Cilantro is one of those foods that people either love or hate. Interestingly, the regions of the world where...
This pie is easy to make - the ginger seems to make it special without being overpowering and it's a nice change from apple! I've used different varieties of pears and all work well. Be careful the edges of the pie crust doesn't burn!
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