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Chef Paul Carmichael’s Rice & Peas
Yield: serves 4-6
Ingredients for Green Seasoning:
- 48g scallions, roughly chopped
- 140g yellow onion, diced
- 3g thyme, leaves picked
- 5g habanero pepper
- 5g marjoram, picked
- 10g garlic cloves, chopped
- 20g parsley, roughly chopped
- 3g Worcestershire sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Ingredients for Green Seasoning:
- 2 celery ribs, chopped
- 3 garlic cloves, smashed
- 3 cloves
- 3 bay leaves
- 1 small habanero, whole
- 4-5 whole black peppercorns
- 2 onions, diced and divided
- 20g green seasoning, recipe follows
- 3 quarts water, plus more if needed
- 300g black eyed peas, soaked overnight and par cooked
- 160g long grain rice
- 20g green seasoning
- 30ml olive oil
Instructions:
- In a food processor, combine all the Green Seasoning ingredients. Puree until a paste is formed. Taste and adjust seasoning to taste with salt and pepper.
- Using a large square of cheese cloth, make a sachet by placing the celery, garlic, cloves, bay leaf, habanero and peppercorns in the center to the square, bringing up the corners to the center and tying together with a piece of butcher’s twine.
- To a medium pot add one diced onion, the sachet, Green Seasoning and the water. Bring to a boil and reduce to simmer. Simmer for about 30 minutes to let the flavors marry. Discard the sachet. Add the peas and cook in the stock until the peas are soft enough to squeeze between your fingers but not fully cook, about 30 minutes. Strain and reserve the liquid and peas separately.
- Heat a separate pan over medium heat. Add the olive oil and remaining onion and cook, stirring often until soft, about 5 minutes. Stir in the rice. Add enough of the reserved cooking liquid to cover the rice by half inch or according to the manufacturer’s directions.
- Add the peas, cover and cook for 30 minutes over low to medium heat. Check for doneness adding water as needed to finish. Fluff with a fork and serve.
