Des's rice and peas
9 hours 40 min
A warm, satisfying and spicy vegetarian dish. You could substitute olive oil for the butter if you don't eat dairy products. Hope you enjoy it. These measurements give a generous serving for 2.
1 person made this
Ingredients
Serves: 2
- 125g dried gungo peas
- 500ml water + extra when cooking rice
- 1 small onion, sliced
- 1 small carrot, diced small
- 1/2 stick celery, sliced small
- 1 clove garlic, sliced
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 slice root ginger
- 1 knob butter
- 1 fresh chilli, sliced small
- 170g (6 oz) rice
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon tomato puree
- salt to taste
Method
Prep:20min ›
Cook:1hr20min ›
Extra time:8hr soaking ›
Ready in:9hr40min
- Soak gungo peas in water overnight.
- Drain gungo peas and put into a large pan with 500ml water, onion, carrot, celery, garlic, oregano, pepper and ginger. Bring to boil and keep at a rolling boil for 10 minutes. Reduce heat, cover and simmer for 40 minutes.
- In a small saucepan, melt butter and gently fry chilli for 1 to 2 minutes. Add rice to saucepan and stir to coat in butter. Add paprika, coriander, turmeric, cumin and tomato Puree. Stir to gently cook spices, taking care not to burn.
- Add Rice and spices to the cooked gungo peas.
- Add more water as necessary and salt to taste. Simmer rice and peas for around 30 minutes or a little more. Check every 5 minutes and add a little more water as necessary (give a good stir to make sure it is not sticking to bottom of the pan) until rice is cooked through and tender.
Serving
These measurements will give a generous serving for 2 people, or if accompanied by pitta bread or garlic bread would probably serve 3.
