Grace Gungo Peas and Rice with Vegetable Stock


Grace Gungo Peas and Rice with Vegetable Stock
Preparation time
Cooking time


For 8 Person(s)


  • 2 tablespoon(s) Grace Vegetable Oil
  • 2 tablespoon(s) garlic, chopped
  • 1/4 cup(s) onion, sliced
  • 1 stalk(s) celery, chopped
  • 1/4 cup(s) carrot, diced
  • 1/2 cup(s) tomato, chopped
  • 1/2 cup(s) green cabbage, chopped
  • 1 sprig(s) thyme
  • 3 1/2 cup(s) water
  • 3 1/2 cup(s) vegetable stock
  • 1 packet(s) Grace Coconut MIlk
  • 1 can(s) Grace Gungo Peas
  • 1 tablespoon(s) Grace Caribbean Traditions Pimento Garlic and Ginger
  • 4 cup(s) Grace Long Grain Rice

Grace Gungo Peas and Rice with Vegetable Stock Directions

  1. Heat Grace Vegetable Oil in a stock pot and saute garlic, onion, escallion, thyme, celery, carrot, tomatoes and green cabbage.
  2. Add water to sauteed vegetables and simmer for 30-40 minutes.
  3. Strain the stock, bring to a boil, then add the Grace Coconut Milk Powder and Grace Gungo Peas and mix well.
  4. Season with Grace Caribbean Traditions Garlic Pimento and Ginger and salt.
  5. Add Grace Parboiled Rice stir cover and allow to boil for 20 minutes.
  6. Reduce heat and allow to cook for a further 10-15 minutes.

    To Serve: With roasted chicken or sweet and sour tofu.

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