Black-Eyed Peas & California Walnut Lettuce Wraps

Ingredients:
  • 2 cups frozen black-eyed peas
  • 3/4 cup water
  • 1 onion, chopped
  • 1 red pepper, seeded and chopped
  • 1 cup diced butternut squash
  • 1/2 cup chopped California Walnutsp
  • 1/4 cup sherry vinegar or wine vinegar
  • 1/4 cup chopped parsley
  • Salt and pepper to taste
  • 1 head Boston lettuce (16 leaves)
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Preparation:

In medium saucepan, add peas and water. Bring to boil over high heat; reduce heat and simmer, covered, about 30 minutes or until peas are just tender. Drain any remaining liquid and transfer peas to a large bowl.

Coat large nonstick skillet with cooking spray; sauté onion, pepper and squash over medium to high heat, stirring occasionally, 5 minutes. Reduce to low heat, cover and cook 5 to 7 minutes or until squash is just tender. Stir in walnuts.

Add walnut mixture, vinegar and parsley to peas; stir to combine. Season with salt and pepper. Let cool slightly.

Spoon 1/4 cup of the mixture into each lettuce leaf. Fold the leaves in half over the filling and roll.

Makes: 4
Source:
Submitted by: Recipe Group Member
Date:






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