Trini Bhagi Rice Recipe by Chef Jeremy Lovell

Yield: Serves 6 Persons

Cook Time: Approx. 45mins

Prep Time: 45mins

Ingredients:

 Pimento Peppers - 3 tbsp (finely chopped)

 Garlic - 3 tbsp (finely chopped)

 Chadon Beni - 3 tbsp (finely chopped)

 Onion - 3 tbsp (finely chopped)

 Whole Hot Pepper – 1

 Vegetable Oil - 2 tbsp

 Thyme - 2 tbsp (finely chopped)

 Chive - 3 tbsp

 Black Pepper - 1 tbsp

 Salt – to taste

 Bay Leaf – 1

 Pumpkin – 4oz (small dice)

 Bhagi – 20oz (leaves only, washed no stems)

 Parboiled Rice – 4 cups (washed)

Ingredients to Chunkay/Sauté:

 Vegetable Oil - 3 tbsp

 Garlic – 4 whole cloves

 Onion - 3 tbsp (finely chopped)

 Pimento Peppers -3 tbsp (finely chopped)

 Water - 3 tbsp

 Whole Geera/Cumin Seeds - 1 tbsp

Method:

Chunkay/Sauté:

 Using a medium sized bowl, add all ingredients for Chunkay except oil and mix.

 Place heavy metal pot or skillet on stove

 Add oil for Chunkay and allow to heat up.

 When pot and oil is very hot, add Chunkay ingredients and stir, allow to cook for 5mins.

Cooking of rice and bhagi:

 Add washed bhagi to chunkayed/sautéed ingredients, stir thoroughly, add water just enough to cover bhagi and cover.

 Let bhagi cook for 5 minutes.

 Add washed rice and stir, add water to cover mixture.

 Cook for a further 30 minutes then check for tenderness of rice and bhagi, season salt and pepper to taste cover and cook until rice and bhagi is tender.

 Add water if needed.

NOTE:

Chunkay Meaning:

The process of sautéing by added ingredients such as garlic, onions,

pimento, and other spices to very hot oil to enhance their flavors.