Rice and Gravy
Rice and Gravy requires approximately 1 hour and 25 minutes from start to finish. This recipe serves 4 and costs 19 cents per serving. This sauce has 329 calories, 9g of protein, and 8g of fat per serving. 60 people were glad they tried this recipe. If you have salt and pepper, black eyed peas, salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. It is a good option if you're following a dairy free diet. Overall, this recipe earns a solid spoonacular score of 71%. Users who liked this recipe also liked Easiest Ever Meatballs and Gravy over Rice, Smothered Chicken With Gravy and Rice, and Easy Burgers With Rice & Gravy.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 60 minutes
Ingredients:
2 tablespoons bacon grease
1 cup dried black-eyed peas, cleaned and picked
2 cups rice, cooked according to package directions
1 cup all-purpose flour, plus more if needed
1 teaspoon salt
Salt and freshly ground black pepper
Equipment:
sauce pan
frying pan
pot
Cooking instruction summary:
Place the peas in a medium saucepan and cover with cold water. Add 1 tablespoon of the bacon grease and the salt. Bring to a simmer and cook the peas until tender, about 1 hour. Remove from the heat, drain and set aside. In a medium cast-iron pan set over medium heat, add the remaining 1 tablespoon bacon grease, the flour and some salt and pepper. Constantly stir the flour until it just starts to turn deep golden brown and resembles peanut butter. Add 2 1/4 cups water, and continue to stir, scraping the browned bits from the bottom of the pot. Continue to stir until thick and bubbly. Add the cooked peas to the gravy and reduce the heat to low. Cook for 10 more minutes, then add a little more flour or water if needed to achieve the desired consistency. Add salt to taste and serve over the rice.
Step by step:
1. Place the peas in a medium saucepan and cover with cold water.
2. Add 1 tablespoon of the bacon grease and the salt. Bring to a simmer and cook the peas until tender, about 1 hour.
3. Remove from the heat, drain and set aside.
4. In a medium cast-iron pan set over medium heat, add the remaining 1 tablespoon bacon grease, the flour and some salt and pepper. Constantly stir the flour until it just starts to turn deep golden brown and resembles peanut butter.
5. Add 2 1/4 cups water, and continue to stir, scraping the browned bits from the bottom of the pot. Continue to stir until thick and bubbly.
6. Add the cooked peas to the gravy and reduce the heat to low. Cook for 10 more minutes, then add a little more flour or water if needed to achieve the desired consistency.
7. Add salt to taste and serve over the rice.
Nutrition Information:
covered percent of daily need
