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Callaloo and Rice

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  • 2 c Unprocessed white rice
  • 1/2 lb Callaloo
  • 1 sm Onion; sliced
  • 1 Clove garlic; chopped
  • 1 Lemon; sliced, including peel
  • 1 lg Tomato; quartered


(If callaloo is unobtainable substitute fresh spinach or Swiss chard)
Combine all of the ingredients with 4 1/2 cups of water and bring to a boil. Cover the pan and simmer gently for 30 to 40 minutes, or until the rice is tender. From: Connie and Arnold Krochmal - Caribbean Cooking
(The original recipe also called for 2 1/2 oz. (@ 1/2 cup) diced, cooked h*m - but for flavor you could use a vegetarian substitute)
Posted to fatfree digest by "Richard M. Swanson" <> on Nov 13, 1998, converted by MM_Buster v2.0l.