Hopping John in a pressure cooker

2      c  Brown basmati rice
   1/2 c  Wild rice
   1/2 lb Frozen black-eyed peas
10     oz Bag frozen mustard greens
10     oz Bag frozen collard greens
5 1/2  c  Water
2      cn Stewed tomatoes with liquid
          Spices:
1      ts Basil
1      ts Garlic powder
1      ts Old Bay seasoning; up to 1 tb

This is a variation of something my grandmother used to make with ham
hocks.  It's a long way from the original.  This makes approximately
5 qt, enough to freeze half or feed a crowd.

Put the water in the cooker, turn burner to high. Stir in spices. 
Rinse rices and put in cooker.  Throw in black-eyed peas, greens, and
stewed tomatoes. Bring to simmer with the top off, stirring
occasionally, until frozen stuff has thawed somewhat and greens are
separated.  Lock the lid down, bring to high pressure.  Cook at high
pressure for 30 minutes, remove from heat and allow natural pressure
release.  Adjust seasoning if necessary.  Tabasco sauce is a must on
the table.

menu suggestions:
* spicy tomato soup (I'm busy trying to defat one that had peanut
  butter in it)
* tossed salad with romaine lettuce, canned beets, and artichoke
  hearts - raspberry vinaigrette dressing
* corn bread or a crusty garlic bread
* baked onion side dish, will post later

I use an 8 qt cooker.  Cut recipe in half if you use a smaller cooker.

From: "Anne.Cox" <20676AC@msu.edu>
Date: Tue, 17 Jan 95 10:17:00 EST