Quick Hoppin' John Risotto

1 tablespoon olive oil
2 cups chopped cabbage (about 1/4 of a small head)
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano leaves
1 cup uncooked white rice*
2-1/2 cups chicken broth
1 (14-1/2 ounce) can black-eyed peas, drained and rinsed
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Heat oil in large skillet over medium-high heat until hot.
Add cabbage, onion, garlic and oregano. Cook and stir until cabbage and onion are tender. Add rice; stir until coated. Add broth; bring to a boil. Reduce heat; cover and simmer 15 minutes or until almost all liquid is absorbed.
Stir in black-eyed peas, cheese, salt and pepper; cook 2 to 3 minutes or until thoroughly heated. Serve with grilled shrimp, if desired.

Makes 6 servings.
*This recipe based on medium grain rice.
Nutrition
Each serving provides 255 calories, 10 grams protein, 7 grams fat, 40 grams carbohydrate, 4 grams dietary fiber, 5 milligrams cholesterol and 827 milligrams sodium.

Courtesy of BellyBytes.com
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