Good morning, and hello August! This could be the month where things like this begin happening with overly-maximizing on our slower-living days. #guilty! The good thing about this (we gotta' find that good in it) is that since life is a process, everything has a way of balancing itself over time. We are doing a little switcheroo this week, and bringing a touch and taste of the islands forward for Jamaica's Independence Day on August 6th. Jamaican Ackee Rice made with the island's ackee fruit is a dish that can be served all by itself as a delicious and filling complete meal, thanks to the protein component within the ackee. But of course, can be paired with fish, and many kinds of, and even with chicken. I've done both of these in the past and our loved ackee always has a way of holding her own...
A decades old ♫ favourite in summer version style...~
Bob Marley - Is This Love (Sylow Remix)
Here's what you'll need (Serves 4):
1 cup (uncooked) jasmine rice
1 cup coconut milk
1 cup water
1 teaspoon fine iodized salt
1 teaspoon light olive oil
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1 can (540 g) Ackees in Salt Water ***
1 tablespoon light olive oil
4 stalks green onions (rinsed and minced)
1 medium cooking tomato (rinsed and diced)
3 springs fresh thyme (rinsed)
sprinkle of fine iodized salt
Directions:
***Prep Notes: Because canned ackees have been in water for a while, I prepare the ackee separately and gently fold into the cooked rice to maintain some larger and flavourful ackee bites. Also, rice times do vary; please follow the directions with your select brand and substitute 1 cup of coconut milk for 1 cup of water, per cup of uncooked rice.
Drain the ackees from the can and give a light running rinse of cold water. Set aside to drain completely.
In a medium-sized pot, add the coconut milk and water, stir and bring to a boil. (In a separate bowl, gently rinse the rice in cold running water, drain, and set aside). Once the coconut milk begins boiling, add the salt, rice, and oil. Stir the pot, cover with lid, and reduce the heat to medium-low. Let the rice cook for 10 minutes on medium-low heat. Reduce the heat to low and allow the rice to steam in place for another 15 minutes. Remove the lid and fluff rice with a fork.
As the rice cooks, in a larger skillet on medium-high heat, add the oil, and once hot add the onions, sautéeing for 30 seconds. Add the tomatoes, tossing gently. Reduce to medium heat and add the drained ackees. Add a light sprinkle of salt and then the thyme (on top). Cover and let steam for 5 - 8 minutes. Remove the thyme stalks and gently stir the ackee.
Using a slotted spoon, spoon the steamed ackee and seasoning into the fully cooked rice. Stir gently and serve immediately/ very warm.
Happy and safe travels through August. :)
