Dutch Oven Caribbean Pelau in Miriam’s Pot

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With the help of my Miriam’s Earthen Cookware, I’m going to explain how to make a delicious Caribbean pelau that’s perfect for those busy weeknights. Miriam’s pots act as a Dutch oven, perfect for making soups, stews, and pilafs.

Serves: 4-6 | Cook Time: 30 minutes

Ingredients:

Green Seasoning:

  • 2 celery stalks
  • 2 green onions stalks
  • 4 cloves garlic
  • ½ – 1 sweet onion
  • 1 cup parsley
  • 1 cup cilantro
  • 1 scotch bonnet or habanero

Pelau:

  • 1 tsp oil
  • 1 tsp turmeric
  • 5 allspice berries
  • 2 tablespoons green seasoning
  • ½ onion, diced
  • 1 carrot, diced
  • 5 cremini mushrooms, diced
  • 2 cloves garlic, minced
  • ½ inch ginger, minced
  • Salt and pepper to taste
  • ½ cup brown basmati rice (soaked one hour)
  • 1 ½ cups pumpkin, butternut squash, or sweet potato, cubed
  • ½ cup chickpeas, cooked
  • ½ cup red bell pepper
  • 5 sprigs thyme
  • 2 green onions, sliced
  • ½ cup water
  • ½ cup coconut milk

Directions:

  1. Prepare the green seasoning by blending together the celery stalks, green onions, garlic, sweet onion, parsley, cilantro, and scotch bonnet pepper.
  2. Heat the Miriam’s Earthen Cookware pot on low heat and add the oil, turmeric, and allspice berries. Cook for one minute then add the green seasoning. After the green seasoning turns a darker shade of green, add all remaining ingredients, cover and simmer for 15 minutes.
  3. Turn off the heat and let the heat retained in the pot cook the rice the rest of the way. Fluff and serve with fried plantain or coco bread. Enjoy this delicious and easy-to-make pelau with your family and friends.

More of Chef Morrisa’s work can be found on her website: Flvr Flow