Today's Flavor with Chef Nikki Shaw
Thoughtful Thursday PARADISE PEAS & RICE
2 cups dried pigeon peas
8 cups water
3 tablespoons fresh thyme leaves, chopped
1 whole scotch bonnet pepper (or habanero)
2 teaspoons sea salt
2 tablespoons olive oil
2 teaspoons fresh garlic, crushed
½ cup green onions, chopped
1 red bell pepper, finely chopped
1 cup coconut milk
4 cups white rice, uncooked
1. In a large 8-quart pot, add peas, water, thyme, whole hot pepper & salt. Bring to a boil,
reduce heat to low, cover and cook for 1 hour. Add more water if needed.
2. Drain peas and reserve the water, then set them both aside. Remove pepper and discard.
3. In a large skillet, add oil then sauté garlic, onion and bell pepper for 5 minutes.
4. Add coconut milk and 7 cups of reserved water from the peas back into the large pot. Bring
to a simmer then add vegetables, peas and rice. Reduce heat to low, cover tightly and cook
for 20 minute.
servings: 12 / prep time: 15 minutes / cook time: 1½ hours