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Pigeon Peas & Rice Salad

Make Pigeon Peas & Rice Salad at home with Brown Rice, Tomato Chopped, Lemon Juice, Olive Oil, and Salt. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 cup
• 1 cup
• 4 tbsp
• 4 tbsp
• 1/4 tsp
• 1/8 tsp
• 1 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   OR- black-eyed peas 2 Garlic cloves

3. 3

   A combination of garlic powder, onion powder, thyme, yellow mustard, paprika, cumin and crushed bay leaf may be used in place of purchased

4. 4

   Caribbean spice blend.

5. 5

   Pick over and rinse peas well.

6. 6

   In a saucepan over medium-high heat, bring peas, 3 cups water, garlic and thyme sprigs to a boil.

7. 7

   Reduce heat, cover, and let simmer for 45 minutes, adding 1/2 teaspoon salt towards the very end of cooking time.

8. 8

   Drain peas and remove thyme and garlic.

9. 9

   Refrigerate until well chilled.

10. 10

    Reduce heat, cover, and let cook for 45 minutes or until water is absorbed.

11. 11

    Let rice cool.

12. 12

    In a large bowl, gently mix together chilled peas, cooled rice, celery, red pepper, green onions and tomato.

13. 13

    In a container with a tight-fitting lid, place lemon juice, olive oil, honey, salt, pepper, thyme and Caribbean spice blend; shake well.

14. 14

    Pour dressing over salad, tossing gently to coat. Chill salad until ready to serve.