Go to the Islands, mon...without leaving your kitchen
We spent a couple of days anchored out in Silver Glen Springs, just west of Lake George on the St. Johns River.It is a stunningly beautiful spot that, except some mooring buoys designed to hold huge houseboats that arrive on the weekends for parties on the water, probably looks little different than it did a few hundred years ago.
We dropped anchor off the south shore of the cove and dinghied our way in for a swim in the 72 degree spring and for a hike through the woods where a deer scampered across our path less than 20 feet in front of us. We saw fresh bear paw prints in the sand and watched quietly while a raccoon washed his face along the water’s edge.
When we arrived back at the boat after several hours on shore, we were famished. Though we were in the middle of the Ocala National Forest, the clear water reminded me of a Caribbean hideaway. Digging through the provisions, I put together a meal that had a bit of an island feel to it.
You can make this delicious meal at home in one pot for a quick trip to the islands without ever leaving land.
Island Rice and Beans
1 package yellow rice
1 can black beans
2 tablespoons butter or olive oil
1/2 plantain, sliced
2 tablespoons shallots, sliced
1 cup green pepper, diced
1 cup red pepper, diced
1/2 cup mushrooms, sliced
Salt and pepper to taste
Dash of hot pepper sauce, or more, to taste
- Cook the rice according to the directions. Keep warm.
- Melt butter in skillet, stir in plantains, cook until they start to brown, Add shallots, cook until they are soft.
- Stir in the peppers and mushrooms, season according to your taste.
- Mix the veggies with the rice. Add the beans and stir together.
Vegan.
