Pigeon Pea Salad With Brown Ricebarbados Recipes
PIGEON PEAS AND RICE
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
- Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.
PEA AND RICE SALAD
Chef Dee has a pea salad recipe that I was about to try but I don't use Miracle Whip. As I kept changing things, it became a different recipe. So, thanks for the inspiration, Dee. Here's my take...
Provided by Happy Harry 2
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Keep rice at room temperature while cooling. Do not refrigerate or it will clump together.
- Cut Jack cheese into short strips.
- Grate Mozzarella cheese.
- When rice is completely cooled, mix all the ingredients together.
- Use the lettuce to line the serving plate.
- Pile salad in mound.
- Serve at room temperature.
- If the weather is warm, add mayo no more then 1/2 hour ahead of serving.
- * If using frozen peas, make sure to drain the water before adding to salad.
- ** Peel the celery just like a carrot. It removes the stringy part.
PIGEON PEA SALAD WITH BROWN RICE(BARBADOS)
Pigeon peas are a staple in the Caribbean. If you can find fresh pigeon peas, by all means use them or frozen. Adapted from Vegan Deluxe, who modified it from The Tropical Vegan Kitchen by Donna Klein.
Provided by Sharon123
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Set cooked rice aside to cool.
- Meanwhile, combine lemon juice, oil, thyme, garlic, salt, jerk seasoning, and sugar in large bowl.
- Add peas, tomatoes and celery and mix to coat. Set aside for flavors to blend for 10-15 minutes.
- Combine peas with rice and mix to fluff. Serve warm or at room temperature.
Nutrition Facts : Calories 770, Fat 17.4, SaturatedFat 2.7, Sodium 334.2, Carbohydrate 127.2, Fiber 19.8, Sugar 4.9, Protein 29.6
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