Cook-Up Rice
2 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 525525 cal |
| pro | 33 g33g pro |
| total fat | 11 g11g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 71 g71g carb |
| fibre | 9 g9g fibre |
| chol | 62 mg62mg chol |
| sodium | 841 mg841mg sodium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 3535 iron |
| vit A | 11 vit A |
| vit C | 77 vit C |
| folate | 8484 folate |
Traditionally a salted pig's tail and ham skin are added for extra flavour. For their festive gathering, Denise Jeffers leaves them out since some of her guests don't eat pork.
Ingredients
- 8 oz salt beef , cubed8 oz salt beef, cubed
- 1 cup dried black-eyed peas 1 cup dried black-eyed peas
- 1 lb stewing beef , cubed1 lb stewing beef, cubed
- 1 large onion , chopped1 large onion, chopped
- 3 cloves garlic , minced3 cloves garlic, minced
- 2 tbsp tomato paste 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce 1 tbsp soy sauce
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 2 cups converted rice 2 cups converted rice
Preparation
In bowl, cover salt beef with water; refrigerate and soak for 12 hours. Drain.
Meanwhile, in separate bowl, cover black-eyed peas with cold water; soak at room temperature for 4 hours or refrigerate and soak for up to 12 hours. Drain.
In 24-cup (6 L) pressure cooker, combine salt beef, stewing beef, onion, garlic, tomato paste, Worcestershire sauce, soy sauce, salt, pepper, oregano and 4 cups (1 L) water. Secure lid; over medium-high heat, bring to high pressure. Reduce heat to medium; cook, adjusting heat if necessary to maintain high pressure, for 12 minutes. Remove from heat, then remove valve; let stand for about 10 minutes or until no pressure remains.
Stir in rice and peas; bring to boil. Cover, but do not seal lid; cook over medium heat for 30 to 40 minutes or until rice and peas are tender.
Meanwhile, in separate bowl, cover black-eyed peas with cold water; soak at room temperature for 4 hours or refrigerate and soak for up to 12 hours. Drain.
In 24-cup (6 L) pressure cooker, combine salt beef, stewing beef, onion, garlic, tomato paste, Worcestershire sauce, soy sauce, salt, pepper, oregano and 4 cups (1 L) water. Secure lid; over medium-high heat, bring to high pressure. Reduce heat to medium; cook, adjusting heat if necessary to maintain high pressure, for 12 minutes. Remove from heat, then remove valve; let stand for about 10 minutes or until no pressure remains.
Stir in rice and peas; bring to boil. Cover, but do not seal lid; cook over medium heat for 30 to 40 minutes or until rice and peas are tender.
Source : Canadian Living Magazine: December 2000
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