Pigeon peas & rice salad
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Pigeon peas & rice salad
  Peas    Rice    Salad  
Last updated 6/12/2012 12:51:58 AM. Recipe ID 13644. Report a problem with this recipe.
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      Title: Pigeon peas & rice salad
 Categories: Salads, Main dish
      Yield: 6 Servings
 
      1 c  Pigeon peas
           -OR- black-eyed peas
      2    Garlic cloves
      5    Sprigs of fresh thyme
      1 ts Sea salt
  1 1/2 c  Brown rice
      1    Celery stalk; diced
      1    Red pepper; diced
      4    Green onions; chopped
      1 c  Tomato, chopped
      4 tb Lemon juice
      4 tb Olive oil
      1 ts Honey
    1/4 ts Salt
    1/8 ts Black pepper
      2 ts Fresh thyme
      1 tb Caribbean spice blend*
 
  * A combination of garlic powder, onion powder, thyme, yellow mustard,
  paprika, cumin and crushed bay leaf may be used in place of purchased
  Caribbean spice blend. Pick over and rinse peas well. In a saucepan
  over medium-high heat, bring peas, 3 cups water, garlic and thyme
  sprigs to a boil.  Reduce heat, cover, and let simmer for 45 minutes,
  adding 1/2 teaspoon salt towards the very end of cooking time. Drain
  peas and remove thyme and garlic. Refrigerate until well chilled.
  Meanwhile, cook rice in a saucepan containing 3 cups of boiling water
  and 1/2 teaspoon salt. Reduce heat, cover, and let cook for 45
  minutes or until water is absorbed. Let rice cool. In a large bowl,
  gently mix together chilled peas, cooled rice, celery, red pepper,
  green onions and tomato. In a container with a tight-fitting lid,
  place lemon juice, olive oil, honey, salt, pepper, thyme and
  Caribbean spice blend; shake well. Pour dressing over salad, tossing
  gently to coat.  Chill salad until ready to serve.
 




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Recipe ID 13644 (Apr 03, 2005)

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