Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Jamaican rice

Jerry Stratton, August 31, 1995

Jalapeño, fennel, rosemary, and allspice are among the flavors in this simple rice dish.

Servings: 3
Preparation Time: 50 minutes

Ingredients

  • 1 cup rice
  • 1/4 cup split peas
  • 2 cups water
  • 3 cups chopped, fresh cherry tomatoes
  • 1/2 cup diced celery
  • 2 cloves garlic, minced
  • 4 dried jalapeños
  • 1 three-inch stick of fennel
  • 4 peppercorns
  • 2 sprigs rosemary
  • 1 tsp salt
  • 1/4 tsp allspice
  • 1/8 tsp coriander

Steps

  1. Put rice, split peas, and water into a pot, and bring to a boil.
  2. Put everything else into the pot, putting the fennel and jalapeño on top
  3. Simmer for 40 minutes
  4. You’ll probably want to remove the fennel and jalapeño at this point.

You can vary the recipe by adding browned beef, bacon, or tofu, and peas or onions. It goes wonderfully with fried chicken, and for a great bread, use three-layer corn bread.

Use a blender or food processor for the tomatoes, but don’t process too much. Leave them chunky. And wild fennel works fine if you have some in the back canyon.

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