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.
