Wednesday, December 18, 2019

Field Peas with Brussels Sprouts and Red Chard, Volcano Rice (No Added Fat, Gluten Free)

I had some dried field peas; I made a dish with them a month or two ago and thought I'd make another one. I read an article extolling their virtues and suggesting a 30m cook time. I tried 6m under pressure.

I soaked about 3/4 cup of field peas for about 5 hours then drained, covered with enough water to just cover, and cooked along with a cup of chopped red chard (chopped into 1/2" squares) for 6 minutes under pressure. In the meantime, I cooked 1/2 cup of Brussels sprouts by briefly putting them in the blender.  started heating a Saladmaster stock pan under medium heat with 1/8 cup of onions cut into 1/4" cubes, then added the Brussels sprouts once the onion was warm. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.

I combined the cooked field peas, Brussels sprouts, and pinches of garam masala, turmeric, cumin, salt, lemon pepper, and garlic powder, along with a tablespoon of Meyer lemon juice and about 2 T of additional raw onion chopped into 1/4" cubes. I served with volcano rice and a macadamia nut milk smoothie with blueberry and mango.


The meal came out well, though I think it could have been more flavorful. My wife quite liked the meal.

Ideas for the future

A little bit of jalapeno or hot sauce would work well with the main course. I should experiment with cooking chopped Brussels sprouts more, perhaps mixing in a sauce of some sort.

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