Bhagi Rice Recipe

November 15, 2016

YIELD: (6-8) SERVINGS

 

INGREDIENTS 

 

1/4 Cup Oil

2 Cups RIce

10 oz. Bhagi (Spinach) Leaves

200 grams Salt Fish

400 grams Pig Tail/Smoked Bone

3 Medium Onions

15 Pimentos

2 Bundles of Chive

2 Bundles of Chadon Beni

1 Cup Pumpkin

4 Garlic Cloves

1 Cup Coconut Milk

3-4 Cups Water

2 Tbsp Cooking Butter

1 Whole Pepper

Salt and Black Pepper (to taste)

 

METHOD

 

Boil salt fish until tender. Let cool.

Wash bhagi leaves, drain and set aside.

Finely chop onion, pimento, chive, chadon beni, pumpkin, and garlic and set aside.

Heat pot over medium heat.

Add oil.

Once oil is heated add onion. pimento, chive, chadon beni, pumpkin and garlic.

Cover and let cook for 2 minutes.

Add salt fish and smoked bone. Mix well.

Add rice to pot and mix until fully incorporated.

Add bhagi leaves and coconut milk and mix until full incorporated.

Add enough water until mixture is fully covered in water.

Add cooking butter and whole pepper.

Cover pot and let cook over medium to low heat for 25-30 minutes or until rice is full cooked.

Remove whole pepper and season with salt and black pepper to taste.

 

 

 

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