Pigeon Peas & Rice Salad
September, 2004

Pigeon Peas & Rice Salad Serves 6
The inspiration for this summer salad comes from the traditional Bahamian recipe for peas 'n rice. Pigeon peas are 1/4-inch round, beige beans with light brown speckles.
Prep Time: 15 minutes Cooking Time: 45 minutes

1 cup pigeon peas or black-eyed peas
2 whole cloves garlic
5 sprigs of fresh thyme
1 teaspoon sea salt
1 1/2 cups brown rice
1 rib celery, diced
1 red pepper, diced
4 green onions, chopped
1 cup tomato, chopped
4 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons fresh thyme
1 tablespoon Caribbean spice blend (or a combination of garlic powder, onion powder, thyme, yellow mustard, paprika, cumin
and crushed bay leaf)

1. Sort pigeon peas to remove any stones and rinse well. Place peas in a medium saucepan with 3 cups water, garlic and thyme
sprigs. Bring to a boil over medium-high heat. Reduce heat, cover and cook peas 45 minutes. Thirty minutes into cooking, stir in
1/2 teaspoon salt. When finished cooking, drain peas and remove thyme sprigs and garlic. Place peas in a large salad bowl and
refrigerate.
2. Meanwhile, bring 3 cups of water to a boil in another medium saucepan. Stir in rice and 1/2 teaspoon salt. Reduce heat, cover
and cook rice 45 minutes or until all the water is absorbed. Let rice cool.
3. Add cooled rice, celery, red pepper, green onions and tomato to beans in salad bowl and toss to mix well.
4. Combine lemon juice, olive oil, honey, salt, pepper, thyme and Caribbean spice blend in a jar and shake well. Pour dressing
over salad and toss again to coat well. Refrigerate salad until serving time.

Calories N/A,Fat N/A,Perfat N/A,Cholesterol N/A,Carbo N/A,Protein N/A,Fiber N/A,Sodium N/A