Vegetarian Sides… Callaloo Cook-up!

Callaloo Cook up

In Guyana we call a variety of green leafy vegetables callaloo. It is similar in taste and structure to spinach. In this dish I am using spinach, since I am not lucky enough to find callaloo in Denver. This is a one pot, rice dish and is great with fish and fried ripe plantains or just by itself. It’s a great alternative to rice and beans or cook-up rice with peas and meat.

Now for the recipe…

We're going to season this dish with 2 tomatoes (diced), 1 large onion (diced), 3 cloves garlic (finely chopped), salt, pepper and dried thyme. To get the dish started, saute onion, garlic and tomatoes in about 2 tbsp oil on medium heat, in a large stock pot.

We’re going to season this dish with 2 tomatoes (diced), 1 large onion (diced), 3 cloves garlic (finely chopped), salt, pepper and dried thyme.
To get the dish started, saute onion, garlic and tomatoes in about 2 tbsp oil in a large stock pot on medium heat.

For the callaloo (in this case spinach):Wash 1 bundle of spinach and chop into large chunks

For the callaloo (in this case spinach):
Wash 1 bundle of spinach and chop into large chunks.

Add callaloo (in this case spinach) to sauteed tomatoes and onions.Then add 2 cups rice.Add 1 can coconut milk (about 2 cups) and 2 cups water.Then add salt, pepper, and dried thyme. I also added a wiri wiri pepper for flavor. Cover and bring to a boil on high heat.

Add callaloo (in this case spinach) to sauteed tomatoes and onions.
Then add 2 cups rice.
Add 1 can coconut milk (about 2 cups) and 2 cups water.
Then add salt, pepper, and dried thyme. I also added a wiri wiri pepper for flavor.
Cover and bring to a boil on high heat.

Once the rice comes to a boil, reduce to low heat and cook until all the liquid evaporates and rice cooks.

Once the rice comes to a boil, reduce to low heat and cook until all the liquid evaporates and rice cooks.

There you have it Callaloo Cook-up Rice. Yum. Pretty quick and easy.

Callaloo Cook-up Rice

Ingredients:

2 Roma Tomatoes (diced)
1 large onion (diced)
3 cloves garlic (chopped)
1 bundle of spinach (washed and chopped)
2 cups long grain rice
1 can coconut milk (about 2 cups)
2 cups water
1 tbsp dried thyme (preferably Guyanese thyme)
1 tsp salt
1/4 tsp fresh ground black pepper
1 wiri wiri or similar (e.g. scotch bonnet) pepper. Used whole for flavor.
About 2 tbsp oil for cooking onions, garlic and tomatoes.

Directions:
Saute onions, garlic and tomatoes with about 2 tbsp oil, in a large stock pot on medium heat. When tomatoes are soft, add spinach and cook for about 2 to 3 minutes. Then, add rice, coconut milk and water. Add thyme, salt, black pepper and wiri wiri pepper. Stir together.Cover and bring to a boil on high heat. Once rice comes to a boil, reduce heat to low to medium and let simmer until rice cooks and all the water evaporates. Serve with your favorite protein and some fried ripe (sweet) plantains.


Tips and Ramblings:

1. This dish cooks in about 30 minutes, or as long as it will take for the rice to cook
2. At the end of the dish, I cut open the wiri wiri pepper for some mild heat
3. My husband wanted more heat and ate his with some good Guyanese pepper sauce
4. I served this dish with some pan fried tilapia and a nice green salad.

Happy Cooking!

Advertisements