peorias (medicine) and Creole Red Bean and Rice Salad (recipes)

peorias (medicine)

peorias
<ethnology> An Algonquin tribe of Indians who formerly inhabited a part of Illinois.

Creole Red Bean and Rice Salad (recipes)

Creole Red Bean and Rice Salad

Yield: Makes 4 servings

Ingredients:

1cup dried red beans

1/2teaspoon salt, divided

6sun-dried tomatoes (not packed in oil), chopped

1/2cup basmati or Texmati rice

Creole Dressing (recipe follows)

1medium yellow squash, cut into 1/2-inch cubes

3/4cup finely diced red bell pepper

3/4cup finely diced celery

6green onions, cut into 1/4-inch slices

Lettuce leaves

Cherry tomatoes for garnish

Preparation:

1.Place beans in large saucepan; cover with water by 2 inches. Bring to a boil over high heat. Cover and remove from heat. Let stand 1 hour. Return to a boil over high heat. Reduce heat to low. Simmer, covered 30 minutes; stir in 1/4 teaspoon salt. Cook 15 to 30 minutes more or until tender, adding tomatoes during last 5 minutes.2.Meanwhile, bring 1 cup water to a boil in medium saucepan. Add rice and remaining 1/4 teaspoon salt. Reduce heat to low. Cover and simmer 25 to 30 minutes or until liquid is absorbed and rice is tender. Cool.3.Meanwhile, prepare Creole Dressing. Set aside.4.Drain bean mixture and rinse under cold water; drain. Place beans in large bowl. Add rice, squash, pepper, celery and onions to beans.5.Pour Creole Dressing over bean mixture; toss to blend. Serve on lettuce leaves. Garnish, if desired.

Creole Dressing

Yield: Makes 1 cup

Ingredients:

1/4cup olive oil

2tablespoons tomato juice

2tablespoons Creole or Other whole-grain mustard

4teaspoons red Wine vinegar

1teaspoon Worcestershire sauce

2cloves garlic, minced

1/2teaspoon dried thyme leaves

1/4teaspoon ground red pepper

Preparation:

1.Combine all ingredients in small bowl; whisk until blended.

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