Pea and Bacon Pirlou

Name: Pea and Bacon Pirlou
Yield: serves 4 to 6
Ingredients: 4 slices thick-cut bacon (about 1/4 pound); 1 onion, diced; 2 celery stalks, diced; 1 garlic clove, smashed and minced; 1 1/2 cups long-grain white rice (preferably Carolina Gold); 2 tablespoons fresh thyme; 1/2 teaspoon Colman’s dry mustard; 1/4 teaspoon hot paprika; Pinch of ground cayenne pepper or crushed red pepper flakes; Sea salt and freshly ground black pepper; 4 cups low-sodium chicken broth; 1 large tomato, cored and chopped; 1 pound shelled fresh or frozen field peas, such as lady peas, pink-eyes, purple hulls, or zippers; 2 tablespoons chopped fresh parsley or celery leaves, plus more for garnish; 2 tablespoons unsalted butter

December 14, 2011

A Charleston classic, pirlou (aka purloo or pilau) is an everything-but-the-kitchen-sink rice pilaf that is the lowcountry contribution to the family of rice dishes, including jambalaya and gumbo, hailing from the rice-growing regions of the Southeast. Pirlous usually feature seafood of some kind—as you might expect, given their watery origins—but I like the way this simplified version showcases the grassy flavor of fresh field peas.

Recipe notes

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