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Ingredientes
- 1 c. Pigeon peas Or possibly- black-eyed peas
- 2 x Garlic cloves
- 5 sprg of fresh thyme
- 1 tsp Sea salt
- 1Â 1/2 c. Brown rice
- 1 x Celery stalk, diced
- 1 x Red pepper, diced
- 4 x Green onions, minced
- 1 c. Tomato, minced
- 4 Tbsp. Lemon juice
- 4 Tbsp. Extra virgin olive oil
- 1 tsp Honey
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 2 tsp Fresh thyme
- 1 Tbsp. Caribbean spice blend*
Direcciones
- * A combination of garlic pwdr, onion pwdr, thyme, yellow mustard, paprika, cumin and crushed bay leaf may be used in place of purchased Caribbean spice blend. Pick over and rinse peas well. In a saucepan over medium-high heat, bring peas, 3 c. water, garlic and thyme sprigs to a boil. Reduce heat, cover, and let simmer for 45 min, adding 1/2 tsp. salt towards the very end of cooking time. Drain peas and remove thyme and garlic. Chill till well chilled. Meanwhile, cook rice in a saucepan containing 3 c. of boiling water and 1/2 tsp. salt. Reduce heat, cover, and let cook for 45 min or possibly till water is absorbed. Let rice cold. In a large bowl, gently mix together chilled peas, cooled rice, celery, red pepper, green onions and tomato. In a container with a tight-fitting lid, place lemon juice, extra virgin olive oil, honey, salt, pepper, thyme and Caribbean spice blend; shake well. Pour dressing over salad, tossing gently to coat. Refrigeratesalad till ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 390 | |
| Calories from Fat 96 | 25% |
| Total Fat 11.01g | 14% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 502mg | 21% |
| Potassium 735mg | 21% |
| Total Carbs 62.46g | 17% |
| Dietary Fiber 8.0g | 27% |
| Sugars 3.22g | 2% |
| Protein 11.85g | 19% |
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