*  Exported from  MasterCook  *
 
                                 JOLOF RICE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dried black-eyed peas
    2       md           Eggplants
    1       t            Salt
    1 1/2   tb           Canola oil
    2       lg           Onions, chopped
    3       ts           Chopped fresh ginger
    2                    Jalapeno peppers, roasted,
                         -- stems & seeds removed &
                         -- chopped
    1                    Whole garlic clove
    2                    Garlic cloves, minced
    1                    Green bell pepper, chopped
    4       lg           Tomatoes, chopped
    1 1/2   tb           Tomato paste
    2       ts           Cayenne
    2       ts           Curry powder
                         Hot pepper to taste, option
    1       lb           Carrots, chopped
    1 1/2   c            Long grain brown rice
      1/2   lb           Green beans, cut into thirds
 
   Soak peas overnight (Mark’s note, soaking black-eyed peas before cooking is
   unnecessary).  Simmer in fresh water for 15 minutes. Drain & reserve
   cooking water.  Slice eggplant into rounds 1/2 thick & place in a
   colander.  Sprinkle with salt & let stand 5 minutes. Heat oil in casserole.
   Brown eggplant with 1 tb chopped onions, 1 tb chopped ginger, 1 jalapeno,
   whole garlic & bell pepper for 5 minutes. Remove eggplant & set aside. Add
   remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato
   paste, cayenne, curry powder & pepper sauce. Simmer for 10 minutes. Add
   peas, carrots & rice. Simmer 5 minutes more. Add green beans, eggplant &
   simmer another 15 minutes. (Mark’s note: 15 minutes for brown rice is far
   too short a time, allow a good 20 minutes before adding the green beans &
   eggplant).
  
 
 
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