Levi Roots Rice And Peas Recipes

RICE & PEAS

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

LEVI ROOTS' RICE AND PEAS RECIPE

Steps:

• First you need to get into your coconut. Decide which of the three 'eyes' (you'll see them at one end) is the one you are most likely to be able to break into - only one will work!
• Try to penetrate it with a strong, sharp-tipped knife. If that one doesn't work, try the others.
• Pour the coconut water out through the hole and set aside.
• Smash the coconut (doing this outside against a bit of concrete is a good idea).
• Using a small, sharp knife, lever the coconut flesh away from the shell.
• Grate the coconut into a bowl. Pour 650ml (1 pint 2fl oz) water over and stir. Lift the coconut flesh up in fistfuls and squeeze out all the juice into the water. Put the squeezed clumps of grated coconut into a sieve, transfer the coconut water to a saucepan, tip the squeezed coconut back into the bowl and cover with the remaining water. Again lift the coconut flesh up in fistfuls and squeeze out all the juice into the water. Transfer the coconut water to the saucepan. Discard the squeezed-out flesh. Add the coconut water from the coconut to the saucepan at this stage, if you like.
• Add all the remaining ingredients, except the basmati, to the saucepan. Bring to the boil, cover, then turn down and simmer over a medium heat for 15 minutes.
• Meanwhile, wash the rice, in cold running water until the water is almost clear. Drain, then add to the coconut base. You may need to add some water to bring the level to about 2½cm (1in) above the level of the rice. Season again. Bring to the boil, then cover the rice immediately. Turn the heat down to its lowest level and cook for 15-20 minutes - don't stir it, and don't peek inside!
• Fish out the spring onion, thyme and chilli, give it a fork to stir it up, and serve immediately.

EASY JERK CHICKEN WITH RICE & PEAS

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides - it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
• Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
• While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.

RICE WITH PEAS

Steps:

• Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
• Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
• Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
• Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.