Rice & Pigeon Peas

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.

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.

Stir in rice and cook about 2 minutes.

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.

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.

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.

Recipe from Hannaford Fresh Magazine, July-August 2012.