Callaloo and rice

Yield: 6 Servings

Measure Ingredient
2 cups Unprocessed white rice
½ pounds Callaloo
1 small Onion; sliced
1 Clove garlic; chopped
1 Lemon; sliced, including peel
1 large Tomato; quartered

(If callaloo is unobtainable substitute fresh spinach or Swiss chard) Combine all of the ingredients with 4½ cups of water and bring to a boil. Cover the pan and simmer gently for 30 to 40 minutes, or until the rice is tender. From: Connie and Arnold Krochmal - Caribbean Cooking (The original recipe also called for 2 ½ oz. (@ ½ cup) diced, cooked h*m - but for flavor you could use a vegetarian substitute) Posted to fatfree digest by "Richard M. Swanson" <sharpy@...> on Nov 13, 1998, converted by MM_Buster v2.0l.

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