Caribbean

Pigeon Pea and Coconut Rice Recipe

Ingredients with Measurements:
- 2 cups of basmati rice
- 1 cup of pigeon peas
- 1 can of coconut milk (13.5 oz)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of olive oil
- 2 teaspoons of salt
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 3 cups of water

Special equipment needed:
- Large pot with a lid
- Wooden spoon

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the pigeon peas, salt, cumin, coriander, and turmeric. Stir to combine.
4. Pour in the coconut milk and water. Bring to a boil.
5. Add the rice and stir to combine. Reduce the heat to low and cover the pot with a lid.
6. Simmer for 18-20 minutes or until the rice is cooked and the liquid has been absorbed.
7. Remove from heat and let the rice sit for 5 minutes.
8. Fluff the rice with a wooden spoon and serve.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 425
Fat: 16g
Carbohydrates: 62g
Protein: 10g
Sodium: 1165mg
Fiber: 6g
Sugar: 3g

Substitutions for ingredients:
- White rice can be used instead of basmati rice.
- Black beans can be used instead of pigeon peas.
- Vegetable broth can be used instead of water.

Variations:
- Add diced tomatoes and jalapeños for a spicy kick.
- Add chopped cilantro for a fresh flavor.
- Add diced carrots and bell peppers for extra vegetables.

Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
- If the rice is too dry, add a splash of water and stir.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Presentation ideas:
Serve the rice in a large bowl or on a platter. Garnish with chopped cilantro or sliced green onions.

Garnishes:
- Chopped cilantro
- Sliced green onions
- Lime wedges

Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Naan bread

Suggested side dishes:
- Cucumber salad
- Roasted sweet potatoes
- Grilled corn on the cob

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir.
- If the rice is too wet, remove the lid and let it cook for a few more minutes.

Food safety advice:
- Make sure to rinse the rice well before cooking to remove any debris or impurities.
- Store any leftovers in the refrigerator and consume within 3 days.

Food history:
Pigeon peas are a staple ingredient in Caribbean and African cuisine. They are often used in rice dishes and stews.

Flavor profiles:
This dish has a nutty and slightly sweet flavor from the coconut milk and pigeon peas. The spices add a warm and earthy flavor.

Serving suggestions:
Serve this dish as a main course or as a side dish with grilled chicken or fish.

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Region: Caribbean

Taste: Savory, Nutty, Coconutty, Aromatic, Spicy