Pigeon Peas & Rice Salad
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 ...
Ingredients
- 1cup pigeon peas
- 5sprigs of fresh thyme
- 1tsp sea salt
- 11/2 c brown rice
- 1celery stalk; diced
- 1red pepper; diced
- 4green onions; chopped
- 1cup tomato, chopped
Directions
- 1
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
- 2
diced 1 Red pepper
- 3
diced 4 Green onions
- 4
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
- 5
Pick over and rinse peas well
- 6
In a saucepan over medium-high heat, bring peas, 3 cups water, garlic and thyme sprigs to a boil
- 7
Reduce heat, cover, and let simmer for 45 minutes, adding 1/2 teaspoon salt towards the very end of cooking time
- 8
Drain peas and remove thyme and garlic