Hopping John In a Pressure Cooker

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Hopping John In a Pressure Cooker

 

 

2 cups brown basmati rice

1/2 cup wild rice

1/2 lb. frozen black-eyed peas

10 oz. bag frozen mustard greens

10 oz. bag frozen collard greens

5 1/2 cups water

1 tsp. basil

1 tsp. garlic powder

1 tsp. to 1 tbsp. Old Bay seasoning

2 19 oz. cans stewed tomatoes with liquid

 

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. Hot sauce is a must on the

table.