Print
Email
Add a photoServings: 1
Ingredients
- 1 lb Brown rice
- 1/3 lb Yellow split beans
- 1Â 1/2 pt Water, (or possibly a bit more or possibly a bit less...)
- 1 x Big onion, in small pcs
- 1 x Tomato
- 2 x Spoons of tomato paste
- 1 x Warm pepper
- 1 x Vegan bouillon cube, (optional, but it ads to the "Surinamese" taste)
- 1 c. Cubed pumpkin
- 1 c. White cabbage, coarse cut
- Â Â Salt, (optional)
- Â Â Black pepper, (a lot!)
Directions
- I adapted a recipe which has its roots in the Afro-Surinamese kitchen, but now is appreciated by all inhabitants. I had to do a lot of adapting, for in the original recipe all what is forbidden in our opionon is used! I cook this recipe as a sundays meal.
- The aim is which you make a gravy in that you cook rice, split beans and vegetables. In the end the rice is dry AND tasty. I cook from 1 to 5 on the stove. Then I put sauce and rice in the rice cooker, but perhaps it is for a start easier to finisch the cooking on the stove.
- The recipe is not too easy to cook in the beginning. You have to develop the feeling how much gravy you need for your amount of rice. But keep trying, for in the end this recipe will be a favourite, espcially if you have to cook for a party.
- 1. Cook the yellow split beans half done. Throw the cook water away.
- 2. Simmer the onion a few min, add in the small cut tomatoe and the bouillon cube, simmer about five min. Add in, if neccesary a bit of water.
- 3. Add in the half cooked split beans and the tomato paste. Add in the water.
- Stir, and simmer another five min.
- 4. Add in the pumpkin and cook until pumpkin is half done.
- 5. Taste the sauce. Add in black pepper. The sauce should taste rather strong.
- 6. Add in the liquid removed rice. The sauce level should be a phalanx above the rice. If necessary, add in some water. Taste the gravy again! Stir, let the sauce cook, and put cabbage and warm pepper on top, and put the pot on the lowest possible gas. (The pepper gives a special flavour)
- 7. Simmer for about half an hour. Taste if the rice is nearly done.
- Sprinkle if necessary a bit of Warm water over the rice and cook another five min. Take the warm pepper out of the pot and stir the cabbage carefully - with a fork - through the rice. Put the pepper back.
- 8. Simmer for another five min. The rice should be dry and tasty.
- 9. Take the pot of the stove, take the lid of the pot and leave the rice five min untouched.
- 10. Cut the warm pepper in very small pcs (with a fork and knife, so which you do not burn your hands.)
- 11. Serve with cucumber, onions and tomatoes in vinegar.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1550g | |
| Calories 1781 | |
| Calories from Fat 115 | 6% |
| Total Fat 13.77g | 17% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 84mg | 4% |
| Potassium 1872mg | 53% |
| Total Carbs 374.29g | 100% |
| Dietary Fiber 21.4g | 71% |
| Sugars 14.98g | 10% |
| Protein 40.01g | 64% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
