Eat to Energise and Release Body Fat › Energise Recipe 43
Brown Rice, Black-Eyed Peas & Sweet Potato
17gAmino acids
76gCarbohydrates
3gFat
400Kilocalories
Ingredients
- 250g brown rice, rinsed
- 1 can black-eyed peas, drained and rinsed
- 2 medium sweet potatoes, cubed
- 750ml vegetable stock
- 1 tsp thyme (dried)
- 1 tsp allspice
- 1/2 tsp cayenne pepper
- 1 tsp garlic paste
- 1 tsp soy sauce
- Salt to taste
Method
- Combine all ingredients in the pressure cooker and stir well.
- Seal and cook on high pressure for 25 minutes.
- Natural release for 10 minutes, then quick release the remainder.
- Stir thoroughly - the sweet potato will have broken down slightly, creating a naturally sauced finish.
Flavour variations
- Caribbean
- Add a scotch bonnet (left whole, do not chop) before cooking and remove it before serving. Finish with fresh thyme sprigs and a squeeze of lime.
- Soul Food Southern
- Add 1/2 tsp liquid smoke, 1 tsp apple cider vinegar, and a bay leaf. Finish with a pinch of brown sugar to round the flavour.
- Senegalese Thieboudienne-inspired
- Add 1 tsp tomato paste and 1/2 tsp fish-free nori flakes for an umami depth. Top with sliced spring onion.
- Simple & Clean
- Use only garlic, olive oil, and lemon juice as the flavour base for a light, versatile version that works as a side dish.
Tip: Black-eyed peas are one of the few legumes that do not require soaking before pressure cooking. They cook perfectly from tinned in 25 minutes alongside the rice.
Highlights: Very high in folate, vitamin A and iron.
Nutrition is per serving. The figures are estimates, so use them as a guide only.