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Pigeon Peas?
Michael \"Dog3\" Lonergan wrote:
> > I was browsing some interesting articles on South African Cuisine and came > across the recipe below. It looks pretty good. Okay, call me rock stupid > but I don't know where to buy pigeon peas. Think Global Foods might have > 'em? I think I might make this today. I'm sure the recipe isn't very > authentic considering the source I got it from but I still want to make it. > I have all the ingredients on hand except the unsweetened coconut milk and > pigeon peas. > > Caribbean Rice and Peas > From Southern Living > > 1 small onion, finely chopped > 2 garlic cloves, pressed > 1 tablespoon olive oil > 2 cups basmati rice > 2 1/2 cups water > 1 (10-ounce) can chicken broth > 1/2 cup unsweetened coconut milk > 1 (15-ounce) can pigeon peas, rinsed and drained* > 1 tablespoon chopped fresh parsley > 2 teaspoons grated lemon rind > 1 teaspoon salt > Garnish: fresh parsley sprigs > > Sauté onion and garlic in hot oil in Dutch oven over medium-high heat 1 to > 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a > boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed > and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, > if desired. > * 1 (15-ounce) can field peas may be substituted. > > Michael > > -- > Health food may be good for the conscience but Oreos taste > a hell of a lot better. > - Robert Redford That would go very well with the curry chicken recipe I mentioned. In fact I make a fairly similar Jamaican "rice and peas" to go with it when I make it. Most of the Jamaican restaurants I've been to seem to use regular red kidney beans for the rice and peas. Pete C. |
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