Name: Pigeon Peas and Rice Salad
Ingredients: 1 c Pigeon peas OR- black-eyed peas; 2 Garlic cloves; 5 Sprigs of fresh thyme; 1 ts Sea salt; 1 1/2 c Brown rice; 1 Celery stalk; diced; 1 Red pepper; diced; 4 Green onions; chopped; 1 c Tomato, chopped; 4 tb Lemon juice; 4 tb Olive oil; 1 ts Honey; 1/4 ts Salt; 1/8 ts Black pepper; 2 ts Fresh thyme; 1 tb Caribbean spice blend*

God shows us the importance of the commandment [to honor our parents in Exodus 20] in several different ways: 1. First of all, notice that He puts it first in the list of our horizontal responsibilities. Our vertical responsibilities are addressed in commands one through four to Him, but when He begins to express our horizontal responsibilities, our responsibilities in our human relations with one another, the very first thing He says is, “Honor your father and your mother.” 2. Secondly, it is interesting. If we were to go ahead and read the laws all the way up through Exodus 24, you would find that God attaches the same penalty to disobedience of parents that He attaches to blasphemy and idolatry and the worship of false gods. In both cases, blasphemy and idolatry, worship of false gods, and in the case of disobedience to parents, in the laws of Moses the death penalty is given. 3. Thirdly, notice that this command flows out of and is closely connected to what is said in the first four commands. The first four commands basically said, “Worship God only. Revere God only.” And then the fifth commandment, what is the first word out of God’s mouth to us about our parents? “Revere your parents.” Isn’t it fascinating that He could spend four commands, and especially the first two commands, claiming to Himself the exclusive right to our reverence, to our worship, and to our adoration. And then in the very first word out of His mouth to us in how we relate to one another, He can say, “Revere your father and mother.”

Ligon Duncan

CATEGORY	CUISINE	TAG	YIELD
Grains	Caribbean	Salads, Main dish	6	Servings

INGREDIENTS

1	c	Pigeon peas OR- black-eyed peas
2		Garlic cloves
5		Sprigs of fresh thyme
1	ts	Sea salt
1 1/2	c	Brown rice
1		Celery stalk; diced
1		Red pepper; diced
4		Green onions; chopped
1	c	Tomato, chopped
4	tb	Lemon juice
4	tb	Olive oil
1	ts	Honey
1/4	ts	Salt
1/8	ts	Black pepper
2	ts	Fresh thyme
1	tb	Caribbean spice blend*

INSTRUCTIONS

* A combination of garlic powder, onion powder, thyme, yellow mustard,
paprika, cumin and crushed bay leaf may be used in place of purchased
Caribbean spice blend. Pick over and rinse peas well. In a saucepan over
medium-high heat, bring peas, 3 cups water, garlic and thyme sprigs to a
boil.  Reduce heat, cover, and let simmer for 45 minutes, adding 1/2
teaspoon salt towards the very end of cooking time. Drain peas and remove
thyme and garlic. Refrigerate until well chilled. Meanwhile, cook rice in a
saucepan containing 3 cups of boiling water and 1/2 teaspoon salt. Reduce
heat, cover, and let cook for 45 minutes or until water is absorbed. Let
rice cool. In a large bowl, gently mix together chilled peas, cooled rice,
celery, red pepper, green onions and tomato. In a container with a
tight-fitting lid, place lemon juice, olive oil, honey, salt, pepper, thyme
and Caribbean spice blend; shake well. Pour dressing over salad, tossing
gently to coat.  Chill salad until ready to serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Have you thanked God today?”