| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | Legumes, Side | 6 | Servings |
INGREDIENTS
| 1 | T | Oil |
| 2 | t | Minced garlic |
| 1 | c | Coarsely chopped onions |
| 1 | Hot red chili pepper, seeded | |
| and chopped or a | ||
| generous | ||
| pn | Crushed red pepper flakes | |
| 1 | c | Diced red bell pepper |
| 1 | c | Coarsely chopped plum |
| tomatoes | ||
| 2 | 2 1/4 c boiling water | |
| use higher amount in jiggle | ||
| top pressure cookers | ||
| 1 1/2 | c | Long-grain brown rice |
| 1/2 | c | Dried, grated unsweetened |
| coconut | ||
| 1/2 | t | Dried thyme/oregano leaves |
| 1 | t | Salt or to taste |
| 1 | c | Cooked pigeon or black-eyed |
| peas see Helpful Hint | ||
| 1/4 | c | Finely minced cilantro |
| 2 | Very ripe plantains, peeled | |
| and cut on diagonal into | ||
| thin slices and fried |
INSTRUCTIONS
Heat oil in pressure cooker. Add garlic, onions and chili pepper; cook over medium-high heat, stirring frequently, 1 minute. Add bell pepper, tomatoes, water, rice, coconut, thyme and salt. Lock lid in place. If using a jiggle-top cooker, set on a flame tamer. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure; cook 25 minutes. Allow pressure to come down naturally 10 minutes (if after 10 minutes pressure is not released, use a quick-release method to release lid). Remove lid. Add cooked peas and cilantro. Stir well to distribute coconut. Serve topped with plantains. Serves 6. Posted to MM-Recipes Digest by "jack lewis" <jlewis@bigsky.net> on Aug 14, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 344
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 437.9mg
Potassium: 391.1mg
Carbohydrates: 65.2g
Fiber: 7.7g
Sugar: 5.9g
Protein: 6.2g