Grace Gungo Peas and Rice with Vegetable Stock

Summary

Yield8-10 persons
Cook/Bake Time1 hour 45 minutes
Prep Time10 minutes
CategoriesVegetarian
Meal CourseSide Dish
Meal TimeDinner
SeasonAll Year

Description

Grace Gungo Peas and Rice with Vegetable Stock

Ingredients

  • 2 Tablespoons Grace Vegetable Oil
  • 2 Tablespoons garlic, chopped
  • 1⁄4 Cup onion, sliced
  • 2 Stalks escallion, crushed
  • 1 Sprig thyme
  • 1 Stalk celery, chopped
  • 1⁄4 Cup carrot, diced
  • 1⁄2 Cup tomatoes, chopped
  • 1⁄2 Cup green cabbage, chopped
  • 3 1⁄2 Cups water
  • 1 Packet grace coconut milk powder
  • 2 Cans grace gungo peas
  • 1 Tablespoon grace caribbean traditions garlic, pimento, & ginger
  • 2 Teaspoons salt
  • 4 Cups grace parboiled rice

Method

1. To Make Stock: Heat Grace Vegetable Oil in a stock pot and saute chopped garlic, sliced onion, crushed escallion, thyme, chopped celery, diced carrot, chopped tomatoes and green cabbage.

2. Add water to sauteed vegetables and simmer for 30-40 minutes.

3. Strain the stock, bring to a boil, then add the Grace Coconut Milk Powder and Grace Gungo Peas and mix well.

4. Season with Grace Caribbean Traditions Garlic, Pimento and Ginger and salt.

5. Add Grace Parboiled Rice, stir, cover and allow to boil for 20 minutes.

6. Reduce heat and allow to cook for a further 10-15 minutes.

To serve

Serve with Sweet & Sour Tofu.