Hopping john in a pressure cooker

Yield: 1 Servings

Measure Ingredient
2 cups Brown basmati rice
½ cup Wild rice
½ pounds Frozen black-eyed peas
10 ounces Bag frozen mustard greens
10 ounces Bag frozen collard greens
5½ cup Water
1 teaspoon Basil
1 teaspoon Garlic powder
1 teaspoon To 1*T Old Bay seasoning
2 cans Stewed tomatoes with liquid

This is a variation of something my grandmother used to make with h*m hocks. It's a long way from the original. This makes approx. 5 qts., enough to freeze half or feed a crowd.

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. Tobasco sauce is a must on the table.

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.

Posted by "Anne.Cox" <20676AC@...> to the Fatfree Digest [Volume 14 Issue 18] Jan. 18. 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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