Coconut rice and Peas with Jerk Mushrooms

Coconut rice and Peas with Jerk Mushrooms

Jamaica-inspired Coconut Rice and peas with jerk Mushrooms.

Once you hear the word ‘jerk’ I’m pretty sure your mind goes straight to Jamaica! So, it comes as no surprise that this recipe is Jamaica-inspired.

Jerk is a style of cooking that involves marinating meat (typically chicken or pork) with a spice rub before cooking it.


I loved jerk chicken as a non-vegan, but since that’s no longer on the [vegan] agenda, I had to make this recipe work with a vegan alternative. Tofu and tempeh are amazing substitutes for chicken and would work particularly well in this recipe, but I opted for mushrooms this time.

I didn’t make my jerk seasoning from scratch on this occasion. Instead, I used a store-bought version but added a few more spices as it was missing some essentials, including allspice.

As with any other recipe, everyone puts a slight twist to suit their palette. That said, a jerk spice rub would typically include allspice, scotch bonnet peppers, cloves, spring onions (scallions), cinnamon, nutmeg, thyme, brown sugar, and black pepper.

I haven’t marinated the mushrooms in a spice rub in this recipe for convenience, but they do soak up the spices during cooking so it worked out just fine.

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Coconut rice and Peas with Jerk Mushrooms


  • Author: somiigbene
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: Serves 1

Description

Jamaica-inspired Coconut Rice and peas with jerk Mushrooms.


Ingredients

  • 75g brown basmati rice
  • 120g kidney beans, cooked
  • 100g white mushrooms, sliced
  • 50g baby chestnut mushrooms
  • 1 shallot, finely chopped
  • 2 small garlic cloves, finely minced
  • 1 large tomato on the vine, chopped
  • 1 tablespoon tomato pureé
  • 1 ½ teaspoon coconut oil (optional)
  • ½ teaspoon desiccated coconut
  • 25ml coconut milk
  • ½ fresh chilli, chopped
  • ¼ teaspoon jerk seasoning
  • ¼ teaspoon allspice
  • ¼ teaspoon cumin powder
  • ¼ teaspoon coriander powder
  • ¼ vegetable stock cube
  • ½ teaspoon chili flakes (optional)
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Start by cooking the rice according to the packet instructions, replacing 25ml of water with the coconut milk and adding ½ teaspoon of coconut oil (optional) and a pinch of salt. Once the rice is almost cooked, add half of the kidney beans to the rice.
  2. Add a splash of water (or heat the remaining coconut oil) in a medium saucepan over medium heat. Gently saute the onions and garlic until softened, not burned, then add the spices and lightly cook for around 20 seconds, stirring frequently.
  3. Add the tomato pureé, chopped tomatoes, chilli pepper, and vegetable stock cube with around 150ml of water. Stir thoroughly then cook on medium heat with the lid on for about 10-12 minutes or until most of the liquid has evaporated and the tomato sauce is reduced.
  4. Add the mushrooms, and the remaining kidney beans then put the lid back on the pot, stir and let them cook for 2 minutes to soften. Take the cover off the pan and then cook the tomato sauce on high heat to reduce the water the mushrooms release and to intensify the flavours of the stew. Once it is sufficiently reduced to your liking, take the pan off the heat.
  5. To serve, spoon the rice into a warm bowl and then add the jerk curry. To get some healthy fats (if you’ve cooked without oil) serve with half of a small avocado and then sprinkle over some chilli flakes, desiccated coconut and fresh parsley or coriander.

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2 Comments

  1. Sarah
    25th November 2018 / 10:21 PM

    This recipe sounds great and I plan on making it for dinner tonight – however, on reading the recipe, I noticed there aren’t actually any peas in it (the recipe is called “coconut rice and peas with jerk mushrooms”). Was this a serving suggestion or a variation on the recipe?

    Thanks – looking forward to trying this out!

    • somiigbene
      Author
      26th November 2018 / 6:45 AM

      Yay! I’m so glad you’re thinking of making it. Peas refers to the kidney beans. Jamaicans tend to call beans peas, I was just keeping the name of the recipe authentic 😊

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