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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 6 |
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Directions: * 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.
Ingredients:
1 Cup(s) Pigeon peas OR- black-eyed peas
2 Garlic cloves
5 Sprigs of fresh thyme
1 Teaspoon(s) Sea salt
1 1/2 Cup(s) Brown rice
1 Celery stalk; diced
1 Red pepper; diced
4 Green onions; chopped
1 Cup(s) Tomato, chopped
4 Tablespoon(s) Chicken thighs & legs
4 Tablespoon(s) Large sweet peppers, *
1 Teaspoon(s) Med carrots, sliced thin
1/4 Teaspoon(s) Crushed peanuts
1/8 Teaspoon(s) Shred. sharp Cheddar cheese
2 Teaspoon(s) Fresh thyme
1 Tablespoon(s) Caribbean spice blend* |
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