40 ounces frozen greens, thawed and drained (see notes)
1 pound orange marmalade
3 ounces vegetable base
1 gallon water
1/2 teaspoon red pepper flakes
3 ounces olive oil
1 pound red bell peppers, cut in 1-inch long strips
1 pound yellow bell peppers, cut in 1-inch long strips
8 ounces minced garlic
3 pounds converted rice
1 1/2 ounces curry powder
36 ounces sweet potatoes (EP), peeled, 1/2-inch dice
84 ounces canned kidney beans (EP), drained
1 pound raisins
Servings: 50
1. Weigh greens after thawing and draining well in a colander (may thaw overnight). Discard liquid drained from greens. Coarsely chop greens using a sharp knife. Reserve for later step.
2. Blend marmalade, base, water, and pepper. Reserve for a later step.
3. Heat oil to 350°F in tilting or other large fry pan.
4. Sauté peppers and garlic in hot oil for 3 minutes.
5. Add rice and curry powder to fry pan with peppers. Stir and cook for 1 minute.
6. Add sweet potatoes, beans, and raisins to peppers and rice.
7. Stir in chopped greens and marmalade mixtures reserved from earlier steps. Bring to boil.
8. Reduce heat to low. Cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes.
9. Turn off heat and let stand covered for 10 minutes.
1 pound orange marmalade
3 ounces vegetable base
1 gallon water
1/2 teaspoon red pepper flakes
3 ounces olive oil
1 pound red bell peppers, cut in 1-inch long strips
1 pound yellow bell peppers, cut in 1-inch long strips
8 ounces minced garlic
3 pounds converted rice
1 1/2 ounces curry powder
36 ounces sweet potatoes (EP), peeled, 1/2-inch dice
84 ounces canned kidney beans (EP), drained
1 pound raisins
Servings: 50
1. Weigh greens after thawing and draining well in a colander (may thaw overnight). Discard liquid drained from greens. Coarsely chop greens using a sharp knife. Reserve for later step.
2. Blend marmalade, base, water, and pepper. Reserve for a later step.
3. Heat oil to 350°F in tilting or other large fry pan.
4. Sauté peppers and garlic in hot oil for 3 minutes.
5. Add rice and curry powder to fry pan with peppers. Stir and cook for 1 minute.
6. Add sweet potatoes, beans, and raisins to peppers and rice.
7. Stir in chopped greens and marmalade mixtures reserved from earlier steps. Bring to boil.
8. Reduce heat to low. Cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes.
9. Turn off heat and let stand covered for 10 minutes.
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