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I am thinking about y'all for New Year's Day
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because it may be, just maybe,
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that you had a late night the night before
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bringing in the new year
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and maybe one or two adult beverages too much.
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on what you're gonna have to eat on New Year's Day,
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and I'm fixing to share with y'all a recipe
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that is a Swiss chard black-eyed pea,
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let me get it right, black-eyed pea and rice casserole.
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And you can make this ahead of time
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and just throw it in the oven on New Year's Day.
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And I also want to come up with y'all a good cold dip,
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you know, using the things
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for luck, wealth, and health,
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getting all those things in there.
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So I'm gonna start with our casserole
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by adding water, my water,
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and frozen black-eyed peas.
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And they have a way now
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that they flash freeze the vegetables
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and the frozen vegetables are really so good.
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Maybe the only one I don't like frozen
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is maybe a green bean,
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but the rest are really, really, really good.
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All right, so I've got some red pepper flakes
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I'm gonna put in there.
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And I've got some salt
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and I've got some butter.
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And we're gonna bring this to a boil
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and then we're going to cut it down,
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cover it and cut it down,
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and we're gonna let it cook, well, about 20 minutes
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or until the rice is done.
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You know, rice, it takes 18 to 20 minutes every time.
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So as soon as it starts boiling,
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I'm gonna cut down the temperature, cover it,
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and let it have a nice slow bath.
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I wanna go ahead while I've got my spray out
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and I'm using a three-quart casserole dish
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Now, while we're waiting on that to get hot,
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I'm gonna go ahead and saute our Swiss chard
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along with a little olive oil,
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And I think I've got like 12 cups of Swiss chard
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I love the red in it.
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Don't you, Eddie? - Yes.
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Now, we really just want
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You know, it won't take five or six minutes
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And while we're waiting on that,
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I'm going to cut up my bacon.
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And remember, I always advise,
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you see how this bacon is cooked?
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A lot of people want it real, real, real, real, real crispy.
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But when I'm putting it in another dish,
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I like it to be undercooked a little bit
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because there's still enough fat left in this bacon,
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even though it's been cooked,
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And to me that's just real important.
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So I'm doing it the easy way with my scissors.
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Now I'm gonna add five cloves
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of fresh chopped garlic.
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Now, I didn't wanna put that in my pan first
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'cause, you know, garlic can burn real bad
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It can burn real, real fast.
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All right, our Swiss chard is wilted.
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And so now I'm just gonna stir my bacon into this.
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And when our rice is done, we're gonna mix this in the rice
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and put it in the oven.
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It looks real good, doesn't it?
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- [Speaker] And so easy.
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- I think that would make a good dip right there
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with a little cream cheese, uh-huh.
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Okay, step two is done.
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Now, while step one is not done yet,
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step two and three is done.
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So now this is the final step that I'm going to do
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while we are waiting on our rice.
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And I've got breadcrumbs.
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In fact, the recipe calls for just breadcrumbs.
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But I love mixing some panko.
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You know, it just gives it a little bit more
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character or something,
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more depth, I don't know.
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I love panko (chuckles).
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That's the bottom line.
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And when I do use just breadcrumbs,
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I like to put it in my food processor,
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you know, and make my own breadcrumbs.
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Now, I'm gonna put just enough butter in here
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to coat all of our breadcrumbs.
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You know, you could go ahead
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and just put it like this on the casserole,
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but you will never, ever get that butter
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on each and every crumb.
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So this way you can make sure
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that everybody gets their fair share of butter.
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All right, my butter's melted,
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so I'm just gonna stir our breadcrumbs and our pankos
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and get 'em all buttered.
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And if you find you didn't put enough butter,
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not a problem because I know where I keep my butter.
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So you just add a little bit more
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has got a little butter.
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Our water has been absorbed.
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Our rice is still just a teeny bit crunchy.
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To me, you have to cook brown rice just a little bit longer,
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but it's still gonna have 30 minutes in the oven,
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so I'm not too worried about it.
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I think it'll finish right up beautifully.
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So we're going to add our garlic, bacon, Swiss chard
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to our beans and our rice,
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and we're gonna stir those together.
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And like I said, make these the day before
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or, you know, even two days before.
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And now I'm gonna put this,
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oh, Michael, just in time.
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Would you hold that side of the pan?
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My strength is not what it used to be.
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- I'm gonna keep an eye on this
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because if I think it's getting too dry,
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I'm not afraid to add a little liquid to it.
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But we're gonna cook it at 350 for about 30 minutes.
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And I've got my buttered panko
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and breadcrumb mixture,
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and I'm gonna have some leftover, I think,
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for my next casserole,
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I'll just put it in the refrigerator
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and use it when I need it.
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Y'all, this is so tasty.
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It's been a long time since I have made this.
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It's out of this world.
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And the crunch of the panko.
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The only thing I might recommend to y'all
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to use a little bit more water
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than what the recipe calls for.
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Or you could even add,
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when you got all your ingredients mixed up,
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you could also add like a half a cup of heavy cream
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which would give you a little bit more moisture.
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But this is wonderful.
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And like I said, if you make it the day before,
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which I highly recommend,
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you may have to cook it a little bit longer
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than the directions say
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because it's been in the refrigerator.
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But you'll definitely wanna take it out
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and let it sit on the counter for about 30 minutes
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Mm, it's just so tasty.
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Love and best dishes, y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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Love and Best Dishes Y'all.
