Recipe - Hopping John In A Pressure Cooker

2 cup Brown basmati rice
One half cup Wild rice
One half pound Frozen blackeyed peas
10 ounce Bag frozen mustard greens
10 ounce Bag frozen collard greens
5 One half cup Water
1 teaspoon Basil
1 teaspoon Garlic powder
1 teaspoon To 1*T Old Bay seasoning
2 cn 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 blackeyed 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. Tobasco sauce is a must on the table.

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

Posted by "Anne.Cox" 20676AC@msu.edu to the Fatfree Digest [Volume 14
Issue 18] Jan. 18. 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip