INGREDIENTS
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cup dried pigeon peas
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3 cups parboil brown rice (washed)
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1 tablespoon olive oil (coconut oil works great)
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1/2 medium onion diced
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4 sprigs thyme
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1/4 teaspoon black pepper
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2 scallions (chopped)
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1/4 scotch bonnet pepper (see note below)
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1/4 teaspoon ground allspice
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1 1/2 cup coconut milk
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2 cups water (divided)
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3/4 teaspoon salt (adjust)
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Optional ingredients
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2 cloves garlic
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slice of ginger