Cookup Rice

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	380380 cal
pro	7 g7g pro
total fat	20 g20g total fat
sat. fat	13 g13g sat. fat
carb	44 g44g carb
fibre	3 g3g fibre
chol	10 mg10mg chol
sodium	285 mg285mg sodium
% RDI:	-
calcium	44 calcium
iron	1616 iron
vit A	1616 vit A
vit C	33 vit C
folate	1515 folate

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All over the Caribbean there are variations of dishes with rice and peas. Cookup Rice is the Guyanese one; the coconut and salt pork add richness and flavour.

Ingredients

1/4 cup dried pigeon peas 1/4 1/4cup cupdried pigeon peas
4 oz cubed salt pork 4 4oz ozcubed salt pork
3 3green oniongreen onions, chopped (white and green parts separated)
1 onion , finely chopped1 1oniononions, finely chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 carrot , diced1 1carrotcarrots, diced
1 hot red pepper , halved and seeded1 1hot red pepperhot red peppers, halved and seeded
2 sprigs fresh thyme 2 2sprigs fresh thyme
1 cinnamon stick 1 1cinnamon stickcinnamon sticks
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
2 cups long grain rice 2 2cups cupslong grain rice
1 coconut milk 1 1coconut milk

Preparation

Soak peas overnight in 2 cups (500 mL) cold water. (Or for quick-soak method, bring to boil and boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour.) Drain.

In saucepan, cover peas again with 3 times their new volume of water and bring to boil. Reduce heat, cover and simmer until tender, about 40 minutes. Drain, reserving cooking liquid.

In Dutch oven, fry salt pork over medium heat, stirring, until golden, about 5 minutes. Transfer to paper towel–lined plate; set aside. Drain all but 1 tbsp (15 mL) fat from pan.

In same Dutch oven, fry white parts of green onions, onion, garlic, carrot, hot pepper, thyme sprigs, cinnamon stick, salt and pepper until onion is softened and golden, about 5 minutes.

Return pork to pan. Stir in rice; cook, stirring, for 1 minute.

In large glass measure, whisk together coconut milk, enough of the reserved cooking liquid and water if needed to make 4 cups (1 L); stir into rice mixture.

Add peas; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, 15 to 18 minutes. Remove from heat; let stand, covered, for 5 minutes. Discard hot pepper, thyme and cinnamon; stir in green parts of onions.

Source : Canadian Living Magazine: August 2008