Hopping John In A Pressure Cooker

Recipe Ingredients

2 cups	320g / 11oz	Brown basmati rice
1/2 cup	80g / 2.8oz	Wild rice
1/2 lb	227g / 8oz	Frozen black-eyed peas
1		Frozen mustard greens
1		Frozen collard greens
5 1/2 cups	1303ml	Water
1 teaspoon	5ml	Basil
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	To 1*t old bay seasoning
2		Stewed tomatoes with liquid

Recipe Instructions

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.

By Anne Cox

Source:
Daisy Redman

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