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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 lb. dried pigeon peas, picked through and rinsed
2 sprigs thyme
1 md. onion, chopped
5 pimento seeds, crushed
2 cloves garlic, minced
1 cup coconut milk or cream
2 slices Scotch bonnet peppers
1/2 tsp. black pepper
1 tsp. salt
3 tbsp. margarine
2-1/2 cups brown rice
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Directions:
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Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water. Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered. Boil until 4 cups of water remains,(you can drain and measure this).
Heat oven to 350°F. Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes. Add rice, peas with liquid, season with salt and pepper. Cover and bake until rice is tender and liquid is absorbed, about 25 minutes.
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Needs much less attention than the stove top method.
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