Rice & Pigeon Peas

1. 1

   In a large saucepan, bring a couple of inches of water to a boil. Add salt pork and blanch for 1 minute. This removes some of the saltiness. Drain and rinse under cold water.

2. 2

   Return salt pork to empty pan and heat over medium heat until fat begins to render, about 10 minutes. There should be about 2 tablespoons of melted fat. Add onion and saute until translucent, about 5 minutes.

3. 3

   Stir in rice and cook about 2 minutes.

4. 4

   Stir in pigeon peas, water, and thyme sprigs and bring to a simmer. Cook, uncovered, over medium to medium-high heat until almost all the liquid is absorbed, or until the liquid level is just below the rice, about 10-15 minutes.

5. 5

   Stir rice well, then reduce heat to low, cover, and cook (without stirring) for 20 minutes, until water is absorbed. Fluff the rice with a fork and transfer to a serving bowl. Serve with lime wedges on the side.

6. 6

   Note: If you'd like to make this a vegetarian dish, that's easy. Simply omit the salt pork and use 1 tablespoon of vegetable oil and 1/4 teaspoon of smoked salt.

7. 7

   Recipe from Hannaford Fresh Magazine, July-August 2012.

* Per serving · 4 servings · Values may vary.

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