Trini Kitchri (Split Peas Rice) Recipe by Chef Jeremy Lovell
Yield – 6 Persons
Cook time – Approx. 30 minutes
Prep time – 30 minutes
Parboiled Rice – 5 cups (cooked)
Split Peas – 2 cups (cooked)
Carrots – 2 oz (small dice)
Whole Kernel Corn – 4oz
Pumpkin – 2 oz (small dice)
Celery – 3oz (finely chopped)
Chadon Beni – 3oz (finely chopped)
Onion – 2oz (finely chopped)
Garlic – 3 tbsp (finely chopped)
Tumeric Powder – 2 tsp
Fine Thyme – 2 tbsp chopped
Mustard Oil – 2 oz (substitute vegetable oil)
Salt to taste
Black Pepper – 1 tbsp
Pimento – 3 tbsp
Whole Hot Pepper – 1
Note: Make sure the split peas is cooked to your desired doneness.
Using a medium size sauté pan, place on stove and turn heat on medium.
Add oil, onion, pumpkin, garlic, thyme, carrots, corn and split peas and stir for 2 minutes and cover.
Allow to cook for a further 2 minutes.
Uncover pan and add rice, saffron, salt to taste and black pepper.
Stir, then cover and allow to cook for another 5 minutes.
Uncover pot and stir in celery and chadon beni.
Cover and remove from heat.