BROWN RICE SPLIT PEA-LAF
From PETA's The Compassionate Cook. Simple, cheap and yummy. Can be a side or main with a pile o' veggies. I personally subbed the oil with some oil spray to cut down on fat and calories.
Provided by VegSocialWorker
Categories Brown Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, heat the oil and saute the onion until golden, about 5 minutes.
- Add the garlic ands rice and stir until coated with oil.
- Stir in the broth, lemon juice, split peas, cinnamon, cumin, salt and pepper.
- Bring to a boil, then turn the heat down to a simmer. Cover and cook 45-50 minutes, or until all the liquid is absorbed and the rice and peas are tender.
- Let stand, covered 10 minutes, then serve hot.
Nutrition Facts : Calories 317.6, Fat 4.4, SaturatedFat 0.7, Sodium 8.3, Carbohydrate 60.8, Fiber 6.9, Sugar 2.8, Protein 9.3
RICE PILAF WITH LENTILS AND SPLIT PEAS
Make and share this Rice Pilaf With Lentils and Split Peas recipe from Food.com.
Provided by Barb 3663
Categories < 30 Mins
Time 30m
Yield 12 , 12 serving(s)
Number Of Ingredients 20
Steps:
- Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
- Add rice and stir to coat. Continue stirring until rice smells nutty.
- Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
- Remove Bay leaf.
- Fluff with a fork, Mix in pine nuts and celery. Serve.
Nutrition Facts : Calories 172.4, Fat 4.2, SaturatedFat 0.5, Sodium 112.7, Carbohydrate 29.1, Fiber 4.9, Sugar 2.5, Protein 5.6
SPLIT PEA AND RICE SOUP
Make and share this Split Pea and Rice Soup recipe from Food.com.
Provided by MsBindy
Categories Rice
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the peas.
- Put them in a soup pot with 3 cups of water and bring to a boil.
- Reduce heat, cover, and simmer for 45-60 minutes.
- Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
- Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
- When peas are cooked, stir in the onion mixture along with the stock.
- Add the lemon juice and cooked rice and season with salt and pepper.
- Stir in the parsley and gently reheat.
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