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: MMMMM