Learn how to make vegetarian pelau that’s also gluten free, with the help of Caribbean cookbook author Chris De La Rosa. A superb one pot dish, pelau can be found throughout the Caribbean including Trinidad and Tobago, Barbados, Antigua, Grenada and St Lucia. Fresh diced vegetables are browned in a rich caramel based, then rice and coconut milk along with herbs are added to the pot for what is the best vegetarian rice dish.
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For this vegetarian pelau we’ll need…
1.5 cups pigeon peas (1 can)
1 large carrot diced
1/2 cup celery (diced)
2 cups rice (brown par boiled)
1.5 cup coconut milk
2.5 cups water
2 scallions
2 pimento peppers (optional)
2 bird’s pepper (bird’s eye)
1/2 cup diced bell pepper
1 tablespoon parsley
2 sprigs thyme
1 teaspoon Worcestershire sauce
2 cloves garlic
1/4 teaspoon grated ginger
3/4 teaspoon salt
1 heaping tablespoon brown sugar
1 tablespoon veg oil
1/4 teaspoon black pepper
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my latest cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502
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To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com
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