Jamaican Rice Mix Up

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* Exported from MasterCook Mac *

 

Jamaican Rice Mix Up

 

Recipe By : Vegetarian Planet - Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small sugar pumpkin or pie pumpkin -- about 2 pounds,

or

1 small butternut squash

2 cups water

1 cup uncooked long-grain rice

1 teaspoon salt

2 tablespoons canola or corn oil

plus a little more for pan-frying

plantains

2 medium onions -- minced

1 tablespoon minced fresh ginger

2 garlic cloves -- minced

1/2 teaspoon allspice

1 tablespoon curry powder -- store-bought or

homemade

1 jalapeno pepper -- minced (optional)

2 cups thinly sliced collard greens -- beet greens, or

mustard greens

1 cup cooked black beans

salt and fresh-ground black pepper to

taste

2 ripe plantains or large ripe bananas

(optional)

1 tomato -- cut into I/2-inch

cubes

 

Preheat the oven to 400. Cut the pumpkin or squash in half. Scoop out

the seeds with a metal spoon, and discard them. Place the halves face

down on a baking sheet. Bake the pumpkin or squash for 1 hour or until

it is easily pierced with a sharp knife. Remove it from the pan and let

it cool slightly.

While the pumpkin or squash cools, bring the water to a boil in a medium

saucepan. Add the rice and salt, and bring the rice to a boil. Cover the

pan, and reduce the heat to low. Steam the rice for 20 minutes.While the

rice cooks, heat the oil in a large skillet. Add the onions, and cook

them, stirring occasionally, for about 10 minutes, until they begin to

brown. Add the ginger, the garlic, the allspice, the curry powder, and,

if you like, the jalapeno. Cook for 2 to 3 minutes more. Remove the pan

from the heat. When the pumpkin has cooled slightly, scoop out the

flesh and discard the skin. Chop the flesh into large pieces. When the

rice is ready, reheat the onion mixture over medium heat. Add the rice,

and cook, stirring occasionally, for 5 minutes. Add the greens, toss

well, and continue to cook for 5 minutes more. Add the pumpkin or squash

and the black beans, and toss again. Season with salt and pepper. To

garnish the dish with plantains or bananas, slice them in half

lengthwise. Lightly coat a non-stick skillet with canola or corn oil,

and set it over medium high heat. Pan-fry the plantains or bananas until

they are golden, about 1 to 2 minutes per side, turning them carefully

with a spatula. Transfer them to a paper towel. Spoon the rice mixture

onto plates. Top it with a little chopped tomato for color, and serve

the plantain or banana slices alongside the rice. Serves 4 to 6

 

 

 

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Per serving (excluding unknown items): 641 Calories; 3g Fat (4% calories

from fat); 26g Protein; 142g Carbohydrate; 0mg Cholesterol; 2187mg

Sodium

 

 

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