How cute! Layers of black-eyed peas, rice, a tomato-green onion-celery salsa mix, turkey bacon bits, and pepper Jack cheese all stacked up in a parfait glass. This parfait wasn’t a dessert at all but was a lively entree, although it just as easily could have been a salad or a side.
So long, tomatoes (although we well may plant a fall installment after the drought leaves us). High produce prices spawned by the national weather nightmare may drive a lot more folks to grow their own this fall. Hoppin’ John Parfaits helped create a noteworthy parting for our summer crop.
Hoppin’ John Parfaits
1 cup uncooked basmati rice
3 bacon slices (I used turkey bacon)
1 cup chopped sweet onion
1 jalapeno pepper, seeded and minced
2 (15.8-ounce) can black-eyed peas, drained and rinsed
1 cup water
1 large tomato, finely chopped
2 green onions, thinly sliced
1 celery rib, finely chopped
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 cup (4 ounces) shredded pepper Jack cheese
Prepare rice according to package directions. Meanwhile cook bacon in a medium skillet over medium-high heat 10 to 12 minutes or until crisp. Remove bacon and drain it on paper towels. In skillet reserve 1 tablespoon drippings. Crumble bacon. Sauté onion and jalapeno pepper in hot drippings for 3 to 5 minutes or until lightly browned; stir in black-eyed peas and 1 cup water. Reduce heat to medium and simmer; stir occasionally for 5 to 7 minutes, or until liquid has almost completely evaporated.
In a small bowl stir together tomato and next 5 ingredients. Layer black-eyed pea mixture, hot cooked rice, and tomato mixture in 12 (7-ounce) glasses. Top with cheese and crumbled bacon. (Source: Southern Living April 2012)