Pigeon Peas and Rice Salad

Recipe Ingredients

1 cup	237ml	Pigeon peas - or- black-eyed peas
2		Garlic cloves
5 sections		Fresh thyme
1 teaspoon	5ml	Sea salt
1 1/2 cups	240g / 8.5oz	Brown rice
1		Celery stalk - diced
1		Red pepper - diced
4		Green onions - chopped
1 cup	62g / 2.2oz	Tomato - chopped
4 tablespoons	60ml	Lemon juice
4 tablespoons	60ml	Olive oil
1 teaspoon	5ml	Honey
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Black pepper
2 teaspoons	10ml	Fresh thyme
1 tablespoon	15ml	Caribbean spice blend*

Recipe 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.

Source:
The I Never Cooked Before Cookbook" by Jo Coudert cup 1963

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