Food52 Entry

Rice with Coconut Pigeon Peas is my first Food52 entry and I am very proud of it because it’s my mother’s recipe. Today she taught me how to make it and I submitted it to the Rice(s) and Legume(s) “Top Secret Contest”. If you could be as kind enough to visit the recipe link above and “Like” it, I would be eternally grateful! Another reason why I love Food52 so much is that one of the “founders” of it is Amanda Hesser. Amanda Hesser is by far my favorite food writer/author and it is because of her that the writing light bulb in my head flicked on, after reading “Cooking for Mr. Latte”. If you haven’t read it, please do. It’s a light read, fun and interesting to see how a relationship develops around food. Below, I leave you with the recipe to my entry and a few photos. Enjoy!

This side dish my mother usually serves it once or twice a month, so it’s become a bit special. The coconut adds a subtle sweetness and the interesting part of this dish is the grated green plantain at the end that lends a different texture throughout the rice. Served with a Sofrito over it, this is probably the best rice dish you’ll ever try! I do want to emphasize when I say “Dominican” sofrito, it’s a term to be take loosely because Dominican is what I know and eat in my family. Your family may also be Dominican and do things completely different! And they might both taste awesome!

Serves 6
Rice with Coconut Pigeon Peas:

• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 teaspoon fresh oregano
• Salt
• Ground Pepper
• 2 cups long grain white rice
• 1 cup pigeon peas, drained
• 1 cup coconut milk
• 2 cups water
• 1 teaspoon soy sauce
• 1 teaspoon white vinegar
• 1 medium green plantain, grated

Dominican Sofrito :

• 1 tablespoon vegetable oil
• 1 medium white onion, thinly sliced
• 1/2 cup scallions, chopped
• White Vinegar
• Salt
• Oregano

1. Heat the oil and saute garlic, oregano, salt and pepper. Ask a question about this step.
2. Add the rice and coat thoroughly with oil and seasonings. Add the pigeon peas after the rice is coated. Ask a question about this step.
3. Add the liquids: coconut milk, water, soy sauce and vinegar. Stir. Ask a question about this step.
4. Let rice cook over low heat, uncovered for 10 minutes or until most of the water has evaporated. Ask a question about this step.
5. Grate the plantain over the rice and cover with parchment paper and a tight lid. Let cook another 10 minutes, or until rice is fully cooked. Ask a question about this step.
6. Sofrito: Saute all the ingredients together until the onions are transparent. Season to taste. Ask a question about this step.
7. Serve Sofrito over rice and enjoy!