Sooo good! I’ve been eyeing V e g a n D a d ‘s Creamy Cajun rice recipe for some time now, and finally got around to trying his technique tonight. Of course, I couldn’t help playing with it some, including throwing in two of my favorite foods — black eyed peas and cabbage — from the farm for an absolutely delicious meal. I am definitely looking forward to making this again soon!
The version below makes a large potful. We have a lot leftover, though the three of us did eat our way through an impressive amount. (Well, mainly I did.) Could easily be scaled down if you aren’t quite as thrilled at the prospect of leftovers as I am.
About 4-5 tbsp. of oil
4 tbsp. flour (can use whole wheat)
Chopped red pepper
A quarter of a large head of cabbage, chopped
3 bay leaves
2-3 tsp. of cumin, coriander, and paprika.
A few generous sprinkles cayenne and Italian herbs
3-4 cups cooked black eyed peas (about 2 cups dry)
3 cups cooked brown rice
1 cup non-dairy milk
Salt and pepper
Heat 2-3 tablespoons of oil in pan, then add flour and stir constantly over medium heat for a couple minutes – will soon have a rich smell, a bit like popcorn. Add more oil and sauté onion, pepper, cabbage, and seasonings several minutes until soft. Stir in rice and beans (with cooking water) and coat with spices, then add milk and simmer several minutes until liquid is mostly absorbed, stirring frequently. Season with salt and pepper and additional spices as desired, and enjoy!