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Default 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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