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Jolof rice
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| Artist: |
_ |
| Categories: |
Cereals, Entrees, Vegetarian |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Dried black-eyed peas | | 2
| med | Eggplants | | 1
| tsp | Salt | | 1 1/2
| tbsp | Canola oil | | 2
| large | Onions, chopped | | 3
| tsp | Chopped fresh ginger | | 2
| | Jalapeno peppers, roasted | | | -- stems & seeds removed & | | | -- chopped | | 1
| | Whole garlic clove | | 2
| | Garlic cloves, minced | | 1
| | Green bell pepper, chopped | | 4
| large | Tomatoes, chopped | | 1 1/2
| tbsp | Tomato paste | | 2
| tsp | Cayenne | | 2
| tsp | Curry powder | | | Hot pepper to taste, option | | 1
| lbs | Carrots, chopped | | 1 1/2
| cup | Long grain brown rice | | 1/2
| lbs | Green beans, cut into thirds |
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Procedures:
| 1 | Soak peas overnight (mark"s note, soaking black-eyed peas before cooking is unnecessary). | | 2 | Simmer in fresh water for 15 minutes. | | 3 | Drain & reserve cooking water. | | 4 | Slice eggplant into rounds ? thick & place in a colander. | | 5 | Sprinkle with salt & let stand 5 minutes. | | 6 | Heat oil in casserole. | | 7 | Brown eggplant with 1 tb chopped onions, 1 tb chopped ginger, 1 jalapeno, whole garlic & bell pepper for 5 minutes. | | 8 | Remove eggplant & set aside. | | 9 | Add remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder & pepper sauce. | | 10 | Simmer for 10 minutes. | | 11 | Add peas, carrots & rice. | | 12 | Simmer 5 minutes more. | | 13 | Add green beans, eggplant & simmer another 15 minutes. | | 14 | (mark"s note: 15 minutes for brown rice is far too short a time, allow a good 20 minutes before adding the green beans & eggplant) |
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