MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pigeon Peas And Rice With Roasted Okra And Tomato Vinaigr
Categories: Peas, Puerto rica, Rice
Yield: 4 Servings

1/2 lb Fresh okra; halved
-lengthwise
1 tb Olive oil; plus more for
-drizzling
Kosher salt and freshly
-ground black pepper
1/4 c Butter
1 md Yellow onion; finely chopped
4 Scallions; thinly sliced
1 Green bell pepper; seeded
-and finely chopped
1 Anaheim chile; seeded and
-finely chopped
1 Habanero chile; seeded and
-finely chopped
4 cl Garlic; finely chopped
3 tb Fresh ginger; finely chopped
1 1/2 tb Curry powder
1/4 ts Ground allspice
1/2 ts Ground nutmeg
15 oz Can pigeon peas or
-black-eyed peas; rinsed and
-drained
1 1/2 c Short grain white rice
3 c Water
1 Ripe heirloom tomato; halved

Preheat oven to 400 degrees F. Toss okra with a generous drizzle of
olive oil and a pinch each of salt and pepper. Spread okra out on a
baking sheet lined with foil. Bake until okra is golden and crisp on
one side, about 15 minutes.

Set a medium pot over medium heat. Add butter and heat until it
begins to bubble, 1-2 minutes. Stir in onions, scallions, green
peppers, both chiles, garlic and ginger. Sweat until onions are
translucent, 3-5 minutes. Season with salt and add curry powder,
allspice and nutmeg. Saute until spices are fragrant, 2-3 minutes.

Add beans, rice and water to pot. Let simmer until rice is cooked and
most of the liquid is absorbed, about 15 minutes. Turn off heat,
cover and let sit 5 minutes.

Make the tomato vinaigrette:

Use a box grater to grate tomato into a small mixing bowl. Season
with salt and 1 tb olive oil.

To serve, distribute rice among 4 bowls and top helpings with okra
spears. Drizzle tomato vinaigrette over top.

Recipe by Rashida Holmes

Recipe FROM: <https://www.wsj.com/articles/
a-lighter-brighter-recipe-for-beans-and-rice-11620234653>

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