Name: Pigeon Peas and Rice Salad
Prep time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c Brown rice; 1 c Pigeon peas; 4 tb Lemon juice; 1 ts Sea salt; 1 c Tomato, chopped; 1 ts Honey; 1/4 ts Salt; 1 Red pepper; diced; 4 Green Onions chopped; 5 Sprigs of fresh thyme; 1 Celery stalk; diced; 2 Garlic; 1 tb Caribbean spice blend*; 4 tb olive oil; 1/8 ts Black pepper; 2 ts Fresh thyme

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INGREDIENTS

1 1/2 c Brown rice
1 c Pigeon peas
4 tb Lemon juice
1 ts Sea salt
1 c Tomato, chopped
1 ts Honey
1/4 ts Salt
1 Red pepper; diced
4 Green Onions ; chopped
5 Sprigs of fresh thyme
1 Celery stalk; diced
2 Garlic
1 tb Caribbean spice blend*
4 tb olive oil
1/8 ts Black pepper
2 ts Fresh thyme

Servings

INSTRUCTIONS

* 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.

NOTES

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Pigeon Peas and Rice Salad

1 1/2 c Brown rice 
1 c Pigeon peas 
4 tb Lemon juice 
1 ts Sea salt 
1 c Tomato, chopped 
1 ts Honey 
1/4 ts Salt 
1  Red pepper; diced 
4  Green Onions chopped
5  Sprigs of fresh thyme 
1  Celery stalk; diced 
2  Garlic 
1 tb Caribbean spice blend* 
4 tb olive oil 
1/8 ts Black pepper 
2 ts Fresh thyme

* 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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Nutrition

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Serving Size: 1 Serving (127g)
Recipe Makes: 6 Servings

Calories: 362
Calories from Fat: 39 (11%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 300.2mg		10 %
Potassium 726.6mg		19 %
Total Carbohydrate 69.5g		20 %
	Dietary Fiber 8g	32 %
	Sugars, other 61.5g
Protein 12.7g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 362

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