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Pigeon Peas & Rice Salad

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

90 min

Ready

120 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup pigeon
or black-eyed peas
*
2 each garlic cloves
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5 each thyme sprigs
fresh
*
1 teaspoon sea salt
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1 ½ cups brown rice
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1 each celery stalks
diced
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1 each sweet red bell peppers
diced
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4 each scallions, spring or green onions
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1 cup tomatoes
chopped
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4 tablespoons lemon juice
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4 tablespoons olive oil
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1 teaspoon honey
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¼ teaspoon salt
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teaspoon black pepper
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2 teaspoons thyme
fresh
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1 tablespoon seasoned salt
caribbean spice blend
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Ingredients

Amount Measure Ingredient Features
237 ml pigeon
or black-eyed peas
*
2 each garlic cloves
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5 each thyme sprigs
fresh
*
5 ml sea salt
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355 ml brown rice
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1 each celery stalks
diced
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1 each sweet red bell peppers
diced
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4 each scallions, spring or green onions
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237 ml tomatoes
chopped
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6E+1 ml lemon juice
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6E+1 ml olive oil
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5 ml honey
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1.3 ml salt
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0.6 ml black pepper
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1E+1 ml thyme
fresh
* Camera
15 ml seasoned salt
caribbean spice blend
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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 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 27234% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1667mg 69%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 12%
Sugars g
Protein 9g
Vitamin A 20% Vitamin C 61%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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