Jamaican Cook-Up Rice

* Exported from MasterCook *

Jamaican Cook-Up Rice

Recipe By : Global Vegetarian, by Jay Solomon, page 108
Serving Size : 4 Preparation Time :0:00
Categories : Beans And Legumes Main Dishes, Vegetarian
Rice Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1 medium yellow onion -- diced
1 medium green bell pepper -- seeded and diced
1 medium zucchini or eggplant -- diced
8 medium button mushrooms -- sliced, up to 10
1/2 Scotch bonnet pepper or other hot pepper -- up to 1
seeded and minced -- (optional)
2 cups water
1 cup reduced-fat coconut milk
(or water for a light version)
1 1/2 cups white rice
2 cups peeled and diced winter squash
OR sweet potato or carrots
2 tablespoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon salt
2 cups chopped greens
(kale or Swiss chard or beet greens or
spinach)
15 ounces canned red kidney beans or pigeon peas -- drained

Makes 4 to 6 servings

Cook-up rice is an island way to use leftover vegetables and rice.
"Whatever you have in the kitchen goes into the pot," says Claire
Terrelonge, a Jamaican friend of mine. "Think of it as tropical fried
rice." A hint of coconut milk endows the dish with a taste of the Caribbean.

In a large saucepan, heat the oil. Add the onion, bell pepper, zucchini,
mushrooms, and chili pepper, if desired, and saute for about 7 minutes.
Add the water, coconut milk, rice, winter squash, and seasonings. Cover
and cook over medium-low heat for 15 to 20 minutes.

Stir in the greens and beans and cook for a few minutes more. Turn off the
heat, fluff the rice, and let sit on the stove top for about 10 minutes.

Converted by MC_Buster.



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