member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to debbie barfield      

Recipe Categories:

    Pigeon Peas and Basmati Rice


    Source of Recipe


    Willie Crawford's Soul Food Recipes Newsletter

    List of Ingredients




    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

    Recipe



    Saut� 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, but pigeon
    peas are better.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |