Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pigeon Pea | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 c. dried pigeon peas
- sprig fresh, thyme
- 4 c. fresh water
- 2 Tbs. butter
- 2 cloves garlic, minced
- 1 c. rice
- 1 medium onion, minced
- salt and pepper
Directions
Soak pigeon peas overnight in water.
Drain them well and place peas in a heavy kettle.
Add water, garlic, onion, thyme, butter, salt and pepper.
Bring to a boil, reduce heat and simmer for about one-half hour.
Add this to rice.
(If fresh peas are used, add one-half pound of them to the kettle when you add the rice).
There should be about two and one-half cups liquid with the peas and rice.
Simmer the combined ingredients for about twenty minutes, until rice is fluffy and the water is absorbed.
This dish may be served either hot or cold.
Category:Haitian Recipes
Category:Haitian Salads