Pigeon Peas & Rice Salad

This refreshing Pigeon Peas & Rice Salad is a wholesome and flavorful dish that brings the warmth of Caribbean cuisine to your table. The tender, earthy pigeon peas are paired with nutty brown rice, creating a satisfying base for crunchy celery, sweet red peppers, and fresh tomatoes. A bright dressing made with lemon juice, olive oil, and aromatic spices ties everything together with a perfect balance of tang and heat. It&# 226;ÂÂs an ideal make-ahead meal for busy weeknights, a hearty addition to potlucks, or a light yet filling lunch. The salad holds up well in the refrigerator, allowing the flavors to meld and deepen over time.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Salads

Difficulty: Advanced

Servings: 6

Calories: 48.6

Dietary: Gluten-free, Vegetarian

Description

This refreshing Pigeon Peas & Rice Salad is a wholesome and flavorful dish that brings the warmth of Caribbean cuisine to your table. The tender, earthy pigeon peas are paired with nutty brown rice, creating a satisfying base for crunchy celery, sweet red peppers, and fresh tomatoes. A bright dressing made with lemon juice, olive oil, and aromatic spices ties everything together with a perfect balance of tang and heat. It&# 226;ÂÂs an ideal make-ahead meal for busy weeknights, a hearty addition to potlucks, or a light yet filling lunch. The salad holds up well in the refrigerator, allowing the flavors to meld and deepen over time.

Ingredients

1 cup Pigeon peas

Directions

1
Rinse the pigeon peas well and pick over them to remove any debris.
2
In a saucepan, combine the peas, 3 cups of water, 2 garlic cloves, and 5 sprigs of fresh thyme. Bring to a boil over medium-high heat.
3
Reduce the heat to low, cover, and simmer for 45 minutes. Add 1/2 teaspoon of sea salt towards the end of the cooking time.
4
Remove the saucepan from the heat and discard the thyme sprigs and garlic cloves.
5
Transfer the cooked peas to a container and refrigerate until well chilled.
6
Meanwhile, place 1 1/2 cups of brown rice in a saucepan with 3 cups of boiling water and 1/2 teaspoon of salt.
7
Reduce the heat, cover, and let the rice cook for 45 minutes or until the water is fully absorbed.
8
Remove the rice from heat and allow it to cool completely.
9
In a large mixing bowl, combine the chilled peas, cooled rice, 1 diced celery stalk, 1 diced red pepper, 4 chopped green onions, and 1 cup chopped tomato.
10
In a small container with a tight-fitting lid, combine 4 tablespoons lemon juice, 4 tablespoons olive oil, 1 teaspoon honey, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 2 teaspoons fresh thyme, and 1 tablespoon Caribbean spice.
11
Shake the container vigorously until the dressing is well blended and emulsified.
12
Pour the dressing over the rice and pea mixture, tossing gently to coat all ingredients evenly.
13
Cover and chill the salad for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 48.6kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 8.4g3%
Dietary Fiber 3.4g14%
Sugars 3.4g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you cannot find Caribbean spice, you can make your own blend using a combination of garlic powder, onion powder, dried thyme, yellow mustard powder, paprika, cumin, and crushed bay leaf.

This salad is best served chilled. It can be stored in an airtight container in the refrigerator for up to 3 days.

For a vegan version, omit the honey and substitute with a teaspoon of maple syrup or agave nectar.

Ensure the rice and peas are completely cooled before mixing with the vegetables to prevent the salad from becoming soggy.

Keywords: pigeon peas, rice salad, brown rice, vegan, vegetarian, healthy lunch, caribbean, side dish, meal prep, gluten-free, plant-based, fresh herbs, lemon dressing

Read it online: https://www.chefs-mate.com/recipe/pigeon-peas-rice-salad/