Gullah Rice

This one-pot dish is akin to a purloo or a jambalaya. It evokes the traditional tomato-based Savannah Red Rice but is steeped in a hearty vegetable stock. When I was coming up, a bowl of rice with some roasted vegetables in it was often dinner, especially when meat proved scarce. I still find it comforting, just as I did during those lean years when I was at Howard University, right after getting out of the Army. Anytime someone would say they didn’t have any food in the house, I would invite folk over and serve my version of Gullah Rice, finished with a handful of fresh arugula that wilts lightly from the heat.