2 c Brown basmati rice 1/2 c Wild rice 1/2 lb Frozen black-eyed peas 10 oz Bag frozen mustard greens 10 oz Bag frozen collard greens 5 1/2 c Water 1 t Basil 1 t Garlic powder 1 t To 1*T Old Bay seasoning 2 cn Stewed tomatoes with liquid This is a variation of something my grandmother used to make with h*m hocks. It's a long way from the original. This makes approx. 5 qts., enough to freeze half or feed a crowd. Put the water in the cooker, turn burner to high. Stir in spices. Rinse rices and put in cooker. Throw in black-eyed peas, greens, and stewed tomatoes. Bring to simmer with the top off, stirring occasionally, until frozen stuff has thawed somewhat and greens are separated. Lock the lid down, bring to high pressure. Cook at high pressure for 30 minutes, remove from heat and allow natural pressure release. Adjust seasoning if necessary. Tobasco sauce is a must on the table. I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker. Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume 14 Issue 18] Jan. 18. 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?