Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This is an heirloom recipe using a method probably better replaced by a slow-cooker or crockpot. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 6 potatoes, sliced
  • 1 onion, peeled and sliced
  • 6 tomatoes (or 2 cups cooked tomatoes...canned is fine)
  • 1 turnip, peeled and diced
  • 2 12 cups peas
  • 1 carrot, peeled and grated
  • 14 cup rice, uncooked
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 12 teaspoon pepper
  • 1 dash allspice
  • 2 quarts stock (beef, chicken or vegetable)

Directions

  1. Arrange vegetables, rice and seasonings in alternate layers in the bottom of a stone crock with a cover or a casserole.
  2. Pour stock over vegetables.
  3. Cover and seal to keep in the steam.
  4. Set crock in a pan of hot water.
  5. Place in a slow oven (300F) and cook 4 to 6 hours.

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