Smothered Rabbit, Steamed Basmati Rice and Field Peas

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 1 lb dried field peas
• 8 cup water (for soaking)
• 4 slice thick-cut bacon (chopped)
• 1 medium yellow onion (chopped)
• 3 clove garlic (minced)
• 4 cup low-sodium chicken broth
• 1 tsp granulated sugar (optional, balances flavor)
• 1 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 0.25 tsp red pepper flakes (optional, for a little heat)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Sort and soak the peas. Spread the dried peas on a baking sheet and sort through them, removing any small stones or debris. Rinse the peas thoroughly under cold running water. Place them in a large bowl and cover with at least 2 inches of cool water. Let them soak for at least 8 hours or overnight. After soaking, drain the water and rinse the peas again.

2. 2

   Cook bacon and sauté aromatics. In a large pot or Dutch oven, cook the chopped bacon over medium heat for 5-7 minutes, stirring occasionally, until it is brown and crisp. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot. Add the chopped onion to the pot and cook for 5-6 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Combine ingredients and simmer. Add the soaked and drained field peas to the pot. Pour in the chicken broth and 2 cups of fresh water. Stir in the sugar (if using), salt, black pepper, and red pepper flakes. Bring the mixture to a rolling boil over high heat.

4. 4

   Slow cook until tender. Once boiling, reduce the heat to low, cover the pot, and let the peas simmer gently for 75-90 minutes. Stir every 20-30 minutes to prevent sticking. The peas are done when they are tender and creamy. If the liquid (potlikker) reduces too much, add a splash of hot water or broth.

5. 5

   Finish and serve. Once the peas are tender, stir the reserved crispy bacon back into the pot. Taste and adjust seasoning with more salt or pepper if needed. Let the peas rest off the heat for 10 minutes for the flavors to meld. Garnish with fresh parsley and serve hot with a side of cornbread.