Jamaican cook-up rice

 
                           Jamaican Cook-Up Rice
 
 Recipe By     : Global Vegetarian, by Jay Solomon, page 108
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans And Legumes                Main Dishes, Vegetarian
                 Rice                             Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    canola oil
    1      medium        yellow onion -- diced
    1      medium        green bell pepper -- seeded and diced
    1      medium        zucchini or eggplant -- diced
    8      medium        button mushrooms -- sliced, up to 10
      1/2                Scotch bonnet pepper or other hot pepper -- up to 1
                         seeded and minced -- (optional)
    2      cups          water
    1      cup           reduced-fat coconut milk
                         (or water for a light version)
    1 1/2  cups          white rice
    2      cups          peeled and diced winter squash
                         OR sweet potato or carrots
    2      tablespoons   dried parsley
    1      teaspoon      dried thyme
      1/2  teaspoon      allspice
      1/2  teaspoon      salt
    2      cups          chopped greens
                         (kale or Swiss chard or beet greens or
                         spinach)
   15      ounces        canned red kidney beans or pigeon peas -- drained
 
 Makes 4 to 6 servings
 
 Cook-up rice is an island way to use leftover vegetables and rice.
 "Whatever you have in the kitchen goes into the pot," says Claire
 Terrelonge, a Jamaican friend of mine.  "Think of it as tropical fried
 rice." A hint of coconut milk endows the dish with a taste of the Caribbean.
 
 In a large saucepan, heat the oil.  Add the onion, bell pepper, zucchini,
 mushrooms, and chili pepper, if desired, and saute for about 7 minutes.
 Add the water, coconut milk, rice, winter squash, and seasonings.  Cover
 and cook over medium-low heat for 15 to 20 minutes.
 
 Stir in the greens and beans and cook for a few minutes more.  Turn off the
 heat, fluff the rice, and let sit on the stove top for about 10 minutes.
 
 Converted by MC_Buster.
 
 
 
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