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.
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