Recipe - Pigeon Peas And Rice Salad

1 cup Pigeon peas
OR blackeyed peas
2 Garlic cloves
5 Sprigs of fresh thyme
1 teaspoon Sea salt
1 One half cup Brown rice
1 Celery stalk; minced
1 Red pepper; minced
4 Green onions; chopped
1 cup Tomato, chopped
4 tablespoon Lemon juice
4 tablespoon Olive oil
1 teaspoon Honey
One fourth teaspoon Salt
1/8 teaspoon Black pepper
2 teaspoon Fresh thyme
1 tablespoon Caribbean spice blend*

* A combination of garlic powder, onion powder, 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
mediumhigh heat, bring peas, 3 cups water, garlic and thyme sprigs to a
boil. Reduce heat, cover, and let simmer for 45 minutes, adding 1/2
teaspoon salt towards the very end of cooking time. Drain peas and remove
thyme and garlic. Refrigerate until well chilled. Meanwhile, cook rice in a
saucepan containing 3 cups of boiling water and One half teaspoon salt. Reduce
heat, cover, and let cook for 45 minutes or until water is absorbed. Let
rice cool. In a large bowl, gently mix together chilled peas, cooled rice,
celery, red pepper, green onions and tomato. In a container with a
tightfitting lid, place lemon juice, olive oil, honey, salt, pepper, thyme
and Caribbean spice blend; shake well. Pour dressing over salad, tossing
gently to coat. Chill salad until ready to serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini