Recipe By:
Serving Size: 1

2 cups brown basmati rice
1/2 cup wild rice
1/2 pound frozen black-eyed peas
10 ounces bag frozen mustard greens
10 ounces bag frozen collard greens
5 1/2 cups water
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon to 1 T old bay seasoning
2 cans stewed tomatoes with liquid

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. Tabasco sauce is a must on the table.

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.

Posted by Anne.Cox to the Fatfree Digest [Volume 14 Issue 18] Jan. 18. 1995.

Submitted by: