Pigeon peas & rice salad

Yield: 6 servings

Measure Ingredient
1 cup Pigeon peas OR- black-eyed peas
2 \N Garlic cloves
5 \N Sprigs of fresh thyme
1 teaspoon Sea salt
1½ cup Brown rice
1 \N Celery stalk; diced
1 \N Red pepper; diced
4 \N Green onions; chopped
1 cup Tomato, chopped
4 tablespoons Lemon juice
4 tablespoons Olive oil
1 teaspoon Honey
¼ teaspoon Salt
⅛ teaspoon Black pepper
2 teaspoons Fresh thyme
1 tablespoon Caribbean spice blend*

* 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 ½ 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 ½ 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.

Calories per serving: 364 Grams of fat: 9 % fat calories: 22 Cholesterol: 0 mg. Grams of fiber 8½ Adapted by Karen Mintzias, from a recipe in: "Delicious!" (June 1995) Submitted By KAREN MINTZIAS On 06-06-95

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