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Saturday, September 13, 2014,10:51 AM by

D.Sumithra

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Rice and Peas with Tomato Rougail

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RICE AND PEAS WITH TOMATO ROUGAIL

Serves :

4

Preparation Time :

30 minutes

Cooking Time :

1 hour

Preparation Method :

Rinse and drain the beans. Put them in a saucepan with enough water to cover. Bring to the boil and boil rapidly for 15 minutes then drain again. Cover with fresh water and simmer for about 45 minutes until tender, adding salt during the last 10 minutes of cooking time. Drain and set aside.
Put the shredded coconut in a saucepan and add the hot liquid. Cover and simmer over a very low heat for 30 minutes.
Strain through a piece of muslin, twisting the muslin and squeezing the pulp to extract as much juice as possible.
Put all the ingredients for the rougail in a food processor and blend until smooth. Cover and leave to stand at room temperature.
Heat the oil in a large heavy-based saucepan and fry the thyme for 30 seconds. Add the onion and gently fry for 5 minutes until translucent.
Add the red pepper and chilli and fry for 3 minutes, then add the garlic and fry for 2 more minutes until the vegetables are soft but not coloured. Season with salt and pepper.
Add the beans and rice and gently fry for 2 minutes, stirring until all the rice grains and beans are coated with oil.
Pour the coconut milk over the bean mixture, stir well, bring to the boil, then cover and simmer for about 20 minutes until the liquid is absorbed.
Transfer to a warm serving dish. Fluff with a fork, mixing in the coconut ribbons. Garnish with thyme and serve with the tomato rougail.

INGREDIENTS

250 grams black or red kidney beans, soaked overnight
2 teaspoon salt
4 tablespoon sesame oil
4 tablespoon finely chopped thyme or marjoram
2 small onions, chopped finely
2 small red peppers, deseeded and diced
2 small fresh chilli, deseeded and chopped
2 garlic clove, chopped finely pepper
250 grams white rice, washed

Coconut Milk

400 grams shredded coconut, fresh or dried
1 litre coconut milk

Tomato Rougail

2 small onions, chopped
1 inch piece fresh root ginger, chopped
2 fresh red chilli, deseeded and chopped
1 teaspoon salt
2 tablespoon lemon juice
4 large tomatoes, peeled, deseeded and chopped

Garnish

20 grams toasted coconut ribbons
Chopped thyme

12 comments for “Rice and Peas with Tomato Rougail”

Posted Thursday, February 16, 2023 at 3:49:14 AM

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