Hopping John In A Pressure Cooker Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Brown basmati rice,
1/2 cup: Wild rice,
1/2 lbs: Frozen black-eyed peas,
10 ounce: Bag frozen mustard greens,
10 ounce: Bag frozen collard greens,
5 1/2 cup: Water,
1 tsp: Basil,
1 tsp: Garlic powder,
1 tsp: To 1*T Old Bay seasoning,
2 can: Stewed tomatoes with liquid,
Directions:
This is a variation of something my grandmother used to make with h*m
hocks. Its a long way from the original. This makes approx. 5 qts.,
enough to freeze half or feed a crowd.
Put the water in the cooker, turn burner to high. Stir in spices.
Rinse rices and put in cooker. Throw in black-eyed peas, greens, and
stewed tomatoes. Bring to simmer with the top off, stirring
occasionally, until frozen stuff has thawed somewhat and greens are
separated. Lock the lid down, bring to high pressure. Cook at high
pressure for 30 minutes, remove from heat and allow natural pressure
release. Adjust seasoning if necessary. Tobasco sauce is a must on
the table.
I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.
Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume
14 Issue 18] Jan. 18. 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
hocks. Its a long way from the original. This makes approx. 5 qts.,
enough to freeze half or feed a crowd.
Put the water in the cooker, turn burner to high. Stir in spices.
Rinse rices and put in cooker. Throw in black-eyed peas, greens, and
stewed tomatoes. Bring to simmer with the top off, stirring
occasionally, until frozen stuff has thawed somewhat and greens are
separated. Lock the lid down, bring to high pressure. Cook at high
pressure for 30 minutes, remove from heat and allow natural pressure
release. Adjust seasoning if necessary. Tobasco sauce is a must on
the table.
I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.
Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume
14 Issue 18] Jan. 18. 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp