Pelau (non-traditional) or Peas and Rice
This recipe is the no-brown sugar method. Also, for this healthier version, no coconut milk is added in this recipe.
Ingredients
- 3/4 cup or half of a can of cooked green or brown pigeon peas drained (you can keep the liquid and add later)
- 1 cup Brown rice Basmati or long grain preferred This makes about 3 cups of cooked rice
- Water quantity as stated in the instructions on rice bag
- 1 celery stalk finely chopped
- 1 large Carrots about 8-9 inches long, sliced
- ¾ cup diced pumpkin 1-inch cubes
- 2 tsp tomato paste
- 1 tbsp ketchup
- 1 tbsp Liquid Aminos if you don’t have this then use soy sauce or Tamari sauce
- 1 tbsp vegetable oil
- ¼ tsp salt
- ¾ cup sliced mushrooms optional
- ¾ cup chopped onions
- ¾ cup chopped sweet peppers Bell, pimento, mini peppers
- 3-4 large garlic cloves 1 ½ - 2 tbsp minced or finely chopped garlic
- 5 sprigs of thyme or 1 tbsp dry thyme
- 1 heaping tbsp freshy chopped oregano leaves or ½ tbsp dry oregano
- 1 heaping tbsp freshly chopped parsley or ½ tbsp dry parsley
- 2 scallions chopped
- 3 culantro leaves chopped (optional)
- Chopped hot pepper or chili flakes, to taste
Instructions
- Heat a large skillet or pot over medium heat.
- Add the oil then add onions and ¼ tsp of salt, and stir gently for two minutes, until onions are translucent.
- Add the peppers and stir for 2 minutes.
- Add garlic and stir for 1 minute.
- Add the pigeon peas and Liquid Aminos and gently stir for 1 minute.
- Add tomato paste and the remainder of seasoning - oregano, parsley, scallions, thyme, hot pepper to taste, culantro, mushrooms and pumpkin (except the carrots). Gently stir into mixture thoroughly for 30 seconds.
- Add ¼ cup of water, stir, cover pot, reduce heat and let simmer for 10 minutes so that all the ingredients will blend to a nice flavor. You may need to add a bit of water after 5 minutes to prevent sticking.
- Add rice, ketchup, carrots, and 1 ¾ cup of water (see rice package for correct amount of water you need), stir, cover the pot, reduce heat and simmer for 30-40 minutes. (see rice cooking time on rice package).
- Tip: You can also replace some of the water with the liquid from the canned pigeon peas.
- Do not open the lid until after 25 minutes of cooking. You can check the water level then.
Notes
Don’t like to spend much time in the kitchen? Then you can replace the seasoning above with an equivalent amount of mixed dry seasoning or Caribbean bottled seasoning.
Cooking with rice requires a pot cover that does not have any vent holes. So, use a pot with a lid that can completely close. This is a simpler recipe does not include the caramelizing of brown sugar. Liquid Aminos and soy sauce is used, instead, to brown the pelau and produces a slightly different flavour. See traditional recipe HERE.
Pairing: Serve with vegan coleslaw, a salad or cooked vegetables, and stew beans or dhal. Also good with fried plantains.