Bring a hearty combination of grains, peas, bacon, and vegetables to the table this weekend. Savannah Red Rice is served with tender Sea Island Red Peas simmered in chicken stock and seasoned with Dr. Cowan’s Garden Threefold Blend (Spicy) Powder and Turmeric Powder for a flavorful, satisfying meal.
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3 cups Savannah Red Rice, soaked overnight, rinsed, and strained
1 cup Sea Island Red Peas, soaked overnight, rinsed, and strained
1 Quart chicken stock
3 strips of bacon
½ Yellow onion, peeled, minced
½ carrot, peeled, minced
2 celery ribs, minced
2 garlic cloves, peeled
1 bay leaf
1 tsp turmeric
1 tsp Dr. Cowan's Garden Threefold Blend (Spicy) Powder
1 tsp Dr. Cowan's Garden Turmeric Powder
Sea salt and pepper to taste
2 tbsp butter
Fry 3 strips of bacon – remove and chop into small bits.
Saute vegetables (onion, carrot, celery, garlic) in bacon grease to caramelize, season with salt.
Bring the stock to a simmer over medium-high heat in heavy-bottomed 3-quart saucepan. Stir in the soaked and drained peas, bay leaf, turmeric, and TF spicy powder. Return the liquid to a simmer, and then reduce the heat to low. Cover the pan partially and simmer gently, stirring occasionally, until the peas are tender, 1 to 1¼ hours.
Remove and discard the bay leaf. Season with salt to taste. Mash ¼ of the peas directly in the pan with a potato masher or fork. If the gravy is too thick, thin it with a bit of water. Stir in the reserved bacon, and butter if desired. Cook just until heated through. Taste for seasoning and serve hot over red rice.
