Mélange Travel & Lifestyle Magazine October 2016 | Page 20

Pigeon Peas and Rice | Mélange Travel & Lifestyle Magazine

INGREDIENTS
2 cups rice
2 1/5 cups water
1 teaspoon green seasoning
1 tablespoon butter
1/4 pound dried pigeon peas
pinch of black pepper
1/2 tsp salt
1 clove of minced garlic
juice of 1 lime

PREPARATION
Put peas into a bowl and soak
overnight.
Drain peas and rinse thoroughly.
Put 2 cups water in pot with
black pepper, salt and garlic.
Bring to a boil. Add the peas.
Cook covered for 15 minutes.
Add the rest of the water, rice,
lime juice, green seasoning and
butter. Cover and reduce heat.
Simmer until all the water is
absorbed (15 minutes). Serve
hot with meat of choice.
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