Pigeon Peas & Rice Salad Recipe

* 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.

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 1c Pigeon peas
  • -OR- black-eyed peas
  • 2 Garlic cloves
  • 5 Sprigs of fresh thyme
  • 1ts Sea salt
  • 1 1/2c Brown rice
  • 1 Celery stalk; diced
  • 1 Red pepper; diced
  • 4 Green onions; chopped
  • 1c Tomato, chopped
  • 4tb Lemon juice
  • 4tb Olive oil
  • 1ts Honey
  • 1/4ts Salt
  • 1/8ts Black pepper
  • 2ts Fresh thyme
  • 1tb Caribbean spice blend*

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