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Moro de guandules con coco
Pigeon pea and coconut rice
Moro de guandules con coco: Dominican Christmas rice with pigeon peas and coconut milk
No Dominican Christmas Eve (Nochebuena) table is without moro de guandules: rice cooked with green pigeon peas in a savoury sofrito, and in the Samaná and east-coast style with coconut milk. It arrives beside the roast pork or chicken and the Russian salad, but it is so full of flavour that it stands alone as a vegan main. The crust at the bottom of the pot, the concón, is the prize. Chef's tip: don't lift the lid while the rice steams; when the liquid drops to the level of the rice, cover tightly and leave it alone.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 3 tbsp vegetable oil
- 1 onionfinely chopped
- 1 green pepperfinely chopped
- 3 cloves garliccrushed
- 1 celery stickfinely chopped
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 1 handful fresh corianderchopped
- 14 oz green pigeon peas (guandules)1 tin, drained
- 14 oz long-grain ricerinsed
- 1 ¾ cups coconut milk
- 1 ¾ cups water
- 1 ½ tsp salt
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Method
0/6 doneStep 1: Heat 3 tbsp vegetable oil in a heavy pot over a medium heat and fry 1 onion, 1 green pepper, 1 celery stick and 3 cloves garlic for 6 minutes, until soft.
6 minStep 2: Stir in 1 tbsp tomato purée, 1 tsp dried oregano and half of 0.5 handful fresh coriander for 1 minute, then add 14 oz green pigeon peas (guandules) and stir for 2 minutes.
3 minStep 3: Pour in 1 ¾ cups coconut milk and 1 ¾ cups water, crumble in 1 vegetable stock cube, add 1 ½ tsp salt and bring to the boil. Taste: the liquid should be a little saltier than you'd like the rice.
Step 4: Stir in 14 oz long-grain rice and boil, uncovered, stirring once or twice, until the liquid has dropped to the level of the rice and small craters appear, about 8 minutes.
8 minStep 5: Turn the heat to the lowest setting, stir once, cover tightly and cook for 20 minutes. A common mistake is stirring after this point, which makes the rice gummy.
20 minStep 6: Uncover, fluff with a fork, scatter with the rest of 0.5 handful fresh coriander and serve, scraping up the crisp concón from the bottom.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 10 g
- Carbs
- 62 g
- Fat
- 15 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does moro de guandules con coco take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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