Introduction
This recipe is a meatless, Asian-inspired version of the classic hoppin’ John.
Ingredients
| 1 | cup dried black-eyed peas |
| 6 | cups vegetable broth |
| 1 | cup uncooked long-grain rice |
| 1 | tsp. ground ginger |
| 2 | stalks (4 inches each) fresh lemongrass, 1 bruised and cut into 4 sections, 1 for garnish |
| 1 | cup unsweetened coconut milk |
| ½ | tsp. salt, plus more to taste |
| ½ | tsp. sugar |
| ¼ | cup finely chopped cilantro |
| ~ | Freshly ground black pepper to taste |
Steps
- Place the peas in a strainer and wash for 1 minute under cold running water, gently tossing them with your hand or a wooden spoon. Place in a large bowl, cover with fresh water, and soak for at least 4 hours.
- Bring the broth to a boil in a 4-quart pot. Add the drained peas, reduce the heat to medium-high, and boil gently until the peas are just tender but still have some bite, about 25 minutes.
- Add the rice, ginger, bruised lemongrass, coconut milk, salt, and sugar, and return to a boil. Reduce the heat to low, cover, and simmer gently until the rice and peas are tender and the dish has the soupy character of a porridge, about 20 minutes. Stir in the cilantro with a spoon and add salt and pepper to taste.
- Cut the remaining stalk of lemongrass into 6 sections. Serve the hoppin’ John in bowls, steaming hot, with a piece of fresh lemongrass in each.
Copyright © 2006 W. W. Norton & Company
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